I don’t know if you noticed, but I am sorta doing a ‘series’ on Valentines Day desserts. We had breakfast. We had lunch. And now, its snack time.
Did you know that I love brownies? My mom taught me her recipe when I was eight years old. Its wonderful. I have always been proud of that very special brownie recipe that was handed down through the generations.
Come to find out its Betty Crockers.
Ha! Love it.
I started out with this design, but it seemed a bit…cupcakeish… so I changed things up.
I actually used a heart cookie cutter and cut out the center to fill it with frosting.
Turns out those little brownie bites are perfect for tiny fingers…
Then I tried to class the brownies up a bit… right here is where you laugh my idea that Welches Sparkling Cider is classy.
They ended up being kinda cute.
BUT! They are for a snack… not for the (THE) dessert of the night.
So I wrapped them up in parchment paper and put them in a special box and tied the most masculine knot I could manage… because they would be for my sweet hubby of course.
But I can imagine that if you wanted to do this for a child, a fun, colorful, age appropriate ribbon would be the only change needed.
Now. If you wanted to go super easy just get a .99 box of brownie mix, and can of frosting, and spend less then an hour total, you could make someone in your life feel pretty darn special.
I personally think that is just as wonderful and just as thoughtful as baking them from scratch. Seeing as I have such total over achievers for readers, I knew you would appreciate a really good brownie recipe.
Please feel free to share…do you have a favorite brownie recipe?
Here is moms Bettys Recipe.
- 2/3 cup butter or margarine
- 5 ounces unsweetened baking chocolate, chopped into pieces
- 1 3/4 cups sugar
- 2 teaspoons vanilla
- 3 large eggs
- 1 cup all-purpose flour
- Position one of your oven racks in the middle of the oven. Preheat
the oven to 350F degrees. Grease a 9-inch square baking pan with
nonstick cooking spray or shortening.
- In a small saucepan, melt the butter and chocolate over low heat,
stirring frequently. Remove from the heat and cool slightly, about 5
- In a large bowl beat the sugar, vanilla, and egg with an electric
mixer on high speed for 5 minutes, scraping down the sides of the bowl
with a rubber spatula if necessary to make sure everything is well
- Beat in the chocolate mixture with the mixer on low speed, scraping the bowl occasionally as necessary.
- Add the flour and beat on low speed just until blended.
- Spread batter into the prepared pan.
- Bake 40 to 45 minutes or just until the brownies begin to pull away from the sides of the pan and center is set.
- Remove from the oven and place the pan on a wire rack to cool completely, about 2 hours.
I had leftover frosting in my fridge, so just used that. Here is the original recipe.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
- 1 teaspoon almond extract (this is my modification, not Magnolia’s original recipe)
the butter in a large mixing bowl. Add 4 cups of the sugar and then the
milk and vanilla. On the medium speed of an electric mixer, beat until
smooth and creamy, about 3-5 minutes.
Gradually add the remaining
sugar, 1 cup at a time, beating well after each addition (about 2
minutes), until the icing is thick enough to be of good spreading
consistency. You may not need to add all of the sugar.