This summer I am teaching the kids to cook. Lexie’s first recipe by herself was frosted fudge brownies from The Southern Living Cookbook my grandmother gave me back in 1987. Her brother loved them and now prefers them to brownies from a box. The only thing I didn’t like about this delicious recipe was that because there is an egg in the frosting, the cookbook instructions say to keep the brownies in the fridge which changes how they taste slightly. I didn’t like them cold. They almost seemed more like fudge that way. Lexie says she prefers them that way. When we make this again, I probably will look for a different chocolate frosting recipe. (We left the pecans out of the recipe due to an allergy in the family.)
1 cup shortening
4 ounces for unsweetened chocolate squares
2 cups sugar
1 t. vanilla extract
1 1/2 cups flour
1/2 t. salt
1 cup chopped pecans
Combine shortening and chocolate in top of double boiler; bring water to a boil. (We don’t have a double boiler so I just used a metal bowl over a pot of boiling water.) Reduce heat to low; cook until chocolate melts. Add sugar, stirring well. Add eggs and vanilla, stir well. Stir in flour and salt, and mix thoroughly. Remove chocolate mixture from heat and stir in pecans.
Spread batter into a well-greased 13 x 9 x 2-inch pan. Bake at 400 degrees for 20 minutes. Cool and spread with frosting. Store brownies in the refrigerator.
2 ounces unsweetened chocolate squares
3 T. boiling water
1 T. butter
3 1/2 cups powdered sugar
1/2 t. vanilla extract
Combine chocolate and boiling water, stirring until chocolate melts. Blend in butter. Stir powdered sugar and vanilla into mixture; add egg and beat until blended.