Mom's (Texas) Brownies

Handed down through multiple generations (the "Mom" in the title is my grandmother), this recipe makes extra tall, fudgy, gooey and creamy treats featuring a layer of dense fudgy brownie topped with a nearly equal layer of rich, creamy fudge frosting.

Course Dessert

Cuisine American

Keyword bars, brownie, chocolate, frosting, fudgy, heirloom recipe

Prep Time 50

Cook Time 45

Cooling Time 1 15

Total Time 2 50

Servings

Calories 289kcal

Equipment

15" x 11" baking pan
bowls
measuring cups (or a kitchen scale)
measuring spoons
saucepan (4 qt)
ice bath

Ingredients

Brownies

2 cup butter
3 cup flour
4 cup sugar
1 cup cocoa
1 tsp salt
1 tsp espresso powder (optional)
8 eggs large
4 tsp vanilla
2 cup chopped nuts or your favorite mix-ins (chocolate chips, peanut butter chips, chopped candy bars, chopped Oreos, crushed toffee, etc.)

Frosting

4 cup sugar
1 ⅓ cup milk
1 cup shortening
6 oz unsweetened chocolate
1 tsp salt
4 tsp vanilla
sprinkles or small decorative candies such as mini M&Ms (optional)

US Customary - Metric

Instructions

To make the brownies:

Preheat your oven to 350° F. Line your baking pan with non-stick foil or parchment paper, ensure there is an over hang on at least 2 sides. (Alternatively, grease the pan with shortening or butter)
Place the butter in a medium microwave safe bowl, use the microwave to melt the butter, set aside (alternatively, place the butter in a small sauce pan over low heat until fully melted).
2 cup butter
Whisk together all the dry ingredients in a large mixing bowl until the color is homogenous.
3 cup flour, 4 cup sugar, 1 cup cocoa, 1 tsp salt, 1 tsp espresso powder
Add the eggs, stir to combine, there should not be any visible dry ingredients.
8 eggs
Add the melted butter and the vanilla, mix well. The mixture should be thick and glossy at this point.
2 cup butter, 4 tsp vanilla
Stir in the chopped nuts (or other mix-ins) just until evenly distributed.
2 cup chopped nuts
Spread the brownie batter into the prepared pan. Bake for 35-40 minutes or until just set (the surface will be dry and glossy, the edges may be slightly puffed, the center will appear under baked and will move slightly if the pan is gently shaken). Do NOT overbake.
Remove the brownies from the oven and set aside to cool for at least an hour before frosting.

To make the frosting:

Mix sugar, milk, shortening, chocolate and salt in a medium (4qt) saucepan, stirring occasionally, heat to a rolling boil.
4 cup sugar, 1 1/3 cup milk, 1 cup shortening, 6 oz unsweetened chocolate, 1 tsp salt
Without stirring, continue to boil for one minute.
Immediately move the sauce pan to an ice bath (a large bowl with enough water and ice to reach about half way up the side of the saucepan). Beat the mixture with a wooden spoon until it is smooth, creamy and a spreadable consistency.
Add the vanilla, stir to combine. Scrape the frosting onto the top of the brownies and smooth into an even layer. For a festive touch, evenly distribute a decorative element such as sprinkles or mini M&M over the top of the frosting.
4 tsp vanilla, sprinkles or small decorative candies such as mini M&Ms
Put the brownies in the refrigerator to set before cutting into individual portions, 56 small or 34 large brownies.

Notes

A 15" x 11" pan is a really large batch of brownies, here are some options for smaller batches:
- 9" x 13" pan: 3/4 of the recipe
- 7" x 11" pan: 1/2 of the recipe
- 8" x 8" pan: 1/4 of the recipe
Mom always made these (and all her other brownies) in glass baking dishes, so I know that option will work if that is what you have available, but I do prefer to use an aluminum cake pan, at least 2" deep, for these.
Mom's (grandma's) recipe never called for espresso powder, but I find that the addition of the espresso powder enhances the chocolate flavor, feel free to use or omit according to your own preference.
The fudge frosting listed here was a separate recipe in mom's recipe binder, but it is the one she most commonly used for these brownies and this is the ratio (~1:1 with the brownie layer) she preferred. If you prefer less frosting you can cut the frosting recipe to 3/4 or 1/2, you could also use your own favorite chocolate or fudge frosting, or even enjoy the brownies unfrosted if you'd like.
- I prefer a little less frosting but a more rich and intense chocolate flavor, so I do the following:
  - Reduce the frosting to 1/2 of the recipe
  - Increase the chocolate by about 66% (for the half recipe, that is 5 ounces of chocolate)
  - Swap butter in place of the shortening (just so you are aware, this will result in a softer set frosting)
  - Add 1/2 tsp espresso powder with the rest of the ingredients in the saucepan

Nutrition