Granny's Brownies

Granny's Brownies

86 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Carl T. Erickson
Recipe by  Carl T. Erickson

“This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x8 inch pan

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease an 8x8 inch baking pan.
  2. In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.

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Reviews (86)

Rate This Recipe
Linda
101

Linda

Perfection... After reading several recipes and reviews I decided to try this one because it was the first recipe I'd ever seen that uses brown sugar. I was skeptical so I used 1 cup brown and 1 cup white sugar to be safe. I was out of butter so I used margarine instead. I also added two tablespoons of Dutch Cocoa and a splash of cold coffee for an extra kick. I was leary about the temp so I used 350 degrees and baked for 30 mins using a 9 by 11 in. pan. I discovered this is the identical recipe as Baker's and Hershey's (on the unsweetened chocolate box) with the exception of the brown sugar. For the first time in my life I had perfect brownies! I will never use a mix again. These took some time but they were worth it, absolutely perfect! Gooey inside and crispy outside just the way a perfect brownie should be. One day I will try the recipe in it's orginal form. I can't wait for my kids to try these. I am topping them with homemade chocolate frosting and m&m's at their request!

Anna Dunster
80

Anna Dunster

Turned out great (gooey and fudgy) with a few modifications. First, I didn't have choc squares so I had to use the cocoa powder/butter ratio on the back of the Hershey's box (I picked this recipe because several reviewers mentioned success with this). Second, I couldn't help myself, I added a dash of clove. Third, I used roasted walnuts, and a small handful of semisweet chocolate chips. Fourth, I cooked it for 60 mins at 250, then turned the temp up to 300 for another 20 mins, and they were perfect. I think it is important to have a glass pan. Glass and metal cook very differently!

H.M.
47

H.M.

Followed recipe to an art except that I changed the baking temp to 350 and baking time to 30 minutes. I also used a glass baking dish. EXCELLENT! VERY SOFT!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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