Growing up in the South means that at a young age you spend your time in the kitchen. I feel like meals were easier back then. No one was counting their carbs or concerned about the lard jar in the fridge behind the margarine. When my mamaw (Dad’s mom) passed away I was given her recipe box. A box that my mom gave her while she was dating my dad over forty years ago. While this blog is about many things I will from time to time pull out some of Mamaw’s recipes and share them. Making them exactly as she says. For the first recipe of her’s I chose to make the one thing I’d choose for her to make me again.
My mamaw’s brownies are hands down my favorite dessert she would make for me. Every time I bake them my kitchen smells just like my mamaw’s did. I can still taste the brownie batter she’d let me lick off of the mixer. These brownies are quick and simple to make. Plate them up or serve them out of the pan.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 2 hours 40 minutes
- 2 cups sugar
- 1/2 cup cocoa powder
- 1 cup Crisco, (solid)
- 1 pinch of salt
- 4 eggs
- 1/2 cup Pet milk, (do not throw out the rest of the can)
- 1/2 teaspoon vanilla
- 1 cup self rising flour
- 1 cup nuts, (optional)
- 1 pound confectioners sugar
- 1 pinch of salt
- 3 tablespoon cocoa powder
- 3/4 stick margarine, (melted)
- Pet milk, (use what's left from the batter)
Preheat oven to 350 degrees.
Cream sugar, cocoa, crisco and salt.
Add remaining brownie batter ingredients and mix well.
Bake in greased and floured 13″ x 9″ pan for 25 minutes.
Mix confectioners sugar, salt, cocoa powder, margarine.
Add enough pet milk to make icing spreading consistency.
Once brownies are done, remove from the oven.
Let brownies cool slightly and then spread icing on warm brownies.
Let set until icing hardens, about 2 hours.