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Southern Lady Brownies

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Rate this recipe 4.5/5 (15 Votes)
Southern Lady Brownies 1 Picture

Ingredients

  • Icing:
  • 1 1/2 cups butter ( I prefer unsalted)
  • 4 oz unsweetened chocolate
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups all purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • Icing:
  • 1/2 cup butter
  • 2 squares or 2oz unsweetened chocolate, melted
  • 2 cups sifted powdered sugar
  • 3-4 tablespoons milk or half and half
  • dash of salt
  • pecan halves for top of brownie

Details

Servings 15
Preparation time 25mins
Adapted from favesouthernrecipes.com

Preparation

Step 1

BROWNIES:

Preheat oven to 350 degrees and place rack in center of oven.
Using a double boiler or very low heat on stovetop, melt the butter and chocolate together in a saucepan. Mix with whisk. Remove from heat and let cool.

Meanwhile, beat the eggs in a medium bowl. Add sugar and vanilla and mix until all ingredients are combined. Pour the cooled chocolate mixture into the egg mixture. Mix again until all ingredients are combined.

Pour the flour, soda and salt into the bowl with the other ingredients and mix just until wet and dry ingredients are combined.

Line a 9x13 pan with foil, and spray the foil with non stick cooking spray. Spread the batter into the prepared pan. Bake for 30-35 minutes. Cook just until brownies are done, and a toothpick inserted in center of pan comes out with a few moist crumbs attached.

Remove from oven. Use a spatula and press the edges of the brownies down while still warm.

Lifting foil, remove brownies out of pan when cooled. Use a knife or spatula and trim around edges of brownies to make even.

Cut into about 30 small pieces.
Prepare Frosting.

ICING:

Soften the butter for 30 seconds in the microwave. Add the melted chocolate and mix. Add the powdered sugar a little at a time and beat until smooth. Add milk or cream and salt until the frosting is desired consistency. If you want the icing to cover the brownie and drip down the sides of the brownie, thin the icing with additional milk (about 2 additional tablespoons).

Spoons the icing onto each brownie. Top immediately with pecan half.

Tips:

I altered the original recipe so the brownies would be a bit thicker and slightly more cake like. The original recipe also called for a beaten egg in the icing, which I omitted and added a bit of milk instead achieve a spreading consistency.

Use an electric beater to make the icing, it will help eliminate any lumps in the icing, and give a smooth, silky consistency.

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