SUNDAY MEMORIES
Judy Wills
I’m not a big “brownie” maker or eater, but one of our friends in our church here in Orlando gave me her grandmother’s recipe for brownies. It includes small marshmallows, and frosting on top of the brownie. While I’ve never made them, I have sampled them when my friend brought some to a church function. They are really delicious!!
GRANDMOTHER’S BROWNIES
From Amy
BROWNIE:
1 stick butter, room temperature
3 TBS cocoa
2 beaten eggs
1 tsp. Vanilla
1 cup of sugar
¾ cup of all-purpose flour
¾ to 1 cup chopped pecans
In a large bowl, cream butter and slowly add cocoa, followed by each additional ingredient in the order listed. Pour mixture into a lightly greased brownie pan. Mixture will be thick, but spread out evenly. Bake at 350 degrees for approximately 10 minutes (may need less or more time depending on your oven, where you live, what you’re wearing. (This is the tricky part, because you want the brownies almost done, and it seems a different amount of time each time I bake these brownies) Quickly place about ½ to ¾ bag of miniature marshmallows on top of the brownies and place back in the oven. Let the marshmallows puff up but NOT brown. Remove from oven, then carefully spread the marshmallows over the brownies. Set aside to cool.
ICING:
1 stick butter, room temperature
3 TBS cocoa
1 box confectioners sugar
1 tsp. vanilla
4-6 TBS buttermilk (maybe a little more or less)
In a bowl, cream butter and then slowly add cocoa followed by the sugar and vanilla. Add enough buttermilk (approximately 5 TBS) to make icing creamy, but not runny. Cover COOLED brownies with frosting and place in fridge awhile to set. Then cut brownies into squares to serve
TROUBLE SHOOTING: If your brownie is too sticky or soft you may not have baked it long enough. If you have trouble spreading the marshmallows….GET OVER IT! It’s messy no matter what! However, I’ve found that the back of a wet spoon helps (wash off the marshmallow a few times as you are spreading it). Lastly, if your icing never “sets” or is just too soft, try using a little less buttermilk. I also store mine in the fridge which helps keep them firm.
A PERSONAL NOTE FROM AMY: This recipe was found by my grandmother years ago and was not handed down in “written” form, which explains the variations. I got it from my aunt who learned how to make them from Grandmother, and then wrote the recipe down for me. I’m the only person my aunt has shared this “secret” recipe with. She has chosen to keep it a family secret. I, however, feel that it is a way to honor my grandmother…to share with my friends something that was a wonderful memory and “tradition” for me.
A note from Judy: I have found that I need to “sift” the confectioners sugar, through a mesh strainer. Otherwise, there will be “lumps” of sugar that are difficult to get out. Makes the icing much smoother.
~~~~~~~~~~To Be Continued~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 