The first recipe I ever memorized was my Granny’s recipe for brownies. I was so proud when I no longer had to refer to the family cookbook in order to concoct these nomy treats. They’re so simple, so fudgey, so tastes-like-homey. My mom always said the reason Granny’s recipe is so good is because you can taste the cocoa. The brownies aren’t hidden under caramel or frosting (not that I’m obliged… this is a rare exception), they are fully and completely decadent, complimented by 1/2 cup of walnuts. That’s all they need.
Just as I have memories tied to my red bowl, I have memories linked to this recipe that fill my kitchen each time I begin to melt the butter. It’s just like any other memory-driven smell… it floods my house and my mind with funny and happy times. Singing with my sisters in the kitchen (off key), watching Allison dance around the kitchen making a fool of herself (a trip or a fall usually happens before I can get the pan in the oven), and then the waiting. The waiting for the brownies to bake and be done so we could smother the warm gooeyness with ice cream (and Hershey’s chocolate syrup)… (and Cool Whip). We never waited in silence though. Noises of laughter, music, and conversation filled the void of time (19 minutes to be exact).
Today I’m off at school, my sisters are both married, and the rents are holding the fort down back home. Each time I need a go-to recipe I turn to my Granny’s oh-so-wise brownies. It’s not the same making them here, though. It’s not as funny, it’s not as much of an ordeal, and I’m convinced they aren’t quite as delicious. Somehow, the laughter and love back home would get baked into every bite and make them all the more special. (Don’t worry, they’re still going to be incredible.)
So. Here’s to family, love, and happiness filling every nook and cranny of your kitchen and mine. Thanks for your nomy cocoa brownies Granny, I hope they make you proud ❤
1/2 cup butter, melted
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
1/2 cup flour
1/3 cup cocoa
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped walnuts
Preheat oven to 350. Butter and flour an 8×8 baking pan.
In a medium size mixing bowl combine the flour, cocoa, baking powder, and salt. In a different, small bowl lightly beat the eggs and vanilla together. Set both bowls aside.
In a small sauce pan heat the butter over medium-low heat until it’s completely melted. Then, take the pan off the heat and add the sugar, mixing the two well. Be careful though, you don’t want to stir too hard or you’ll splash the butter on your pretty apron. When the butter and sugar come together and are combined well, add your egg and vanilla combo and mix it all together.
Slowly stir your wet ingredients into your bowl of flour and cocoa and such. Mm. It they’re coming together so nicely! Once the wet and dry ingredients are perfectly rich and stirred, toss in the walnuts and give it one last whirl. Pour the batter into the prepared baking pan and pop them into the over for 19-22 mins. All ovens are different. It takes exactly 19 minutes for me to have the perfect goo-to-brownie ratio.
Girl Gone Nom