Chew this! Grandma Mary’s Chocolate Brownies | News

I’ve always been a fan of brownies, of everything and nothing! I like centers, edges and everything in between. I even like orange brownies, blondies, lemon brownies, strawberry brownies and banana brownies. You can check out my endless brownie recipes on my website. But maybe my favorite is chocolate brownies, because I mean, who isn’t? I have to say, I love chocolate brownies that are deep and rich in flavor, mostly nut free. I think my all time favorite brownies were found at Flaky Jake’s and Roselyn Bakery, which however are not in operation. Which can be a good thing for my financial situation and my waistline. Either way, their brownies were rich, thick and so flavorful. I’m always on the lookout for the next great brownie recipe to try and while browsing through my recipe files I found a recipe that I couldn’t believe I hadn’t featured here with everyone.

My friend, Theresa Pierce, gave me this recipe a while ago and I’ve made it many times. I don’t know why I haven’t introduced it before now, but here we are. Theresa said she thought the original recipe came from one of Grandma Mary’s “Delco Plant 3” cookbooks, but wasn’t sure. I pay homage here to Mary and name them in her honor regardless. These are fabulously delicious, different from most brownie recipes and can feed a crowd! The recipe calls for 1 can of “Hershey’s” syrup, or one pound, which equals 1 1/2 cups in a liquid measure. The recipe also says you can include nuts, but I never included them. If nuts are your thing, please add them. Also, a final note on the frosting. Frosting tends to harden quickly, like candy, so be careful and spread it evenly, as fast as you can! These are moist, slightly rubbery, and have a taste of their own. However, they remind me a bit of Ina Garten’s “Chocolate Ganache Cupcakes” but in brownie form and without the ganache. I highly recommend you try them! As always, let me know what you think on my website.

Grandma Mary’s Chocolate Brownies






These can be stored, covered at room temperature, for up to 3 days. Can also be stored, covered and refrigerated.

1 stick (4 oz) margarine, melted (not butter)

1 cup white granulated sugar

1 1/2 cups Hershey’s chocolate syrup

1 cup + 1 tbsp all-purpose white flour

6 tablespoons butter (not margarine)

1 1/2 cups white granulated sugar

3/4 cup (6 oz) semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F.

Spray a regular sized baking sheet (cookie sheet) with nonstick cooking spray containing flour.

In a large bowl, beat together the melted margarine, white granulated sugar and large eggs.

Stir in Hershey syrup and all-purpose white flour. Add nuts here if desired.

Pour onto prepared baking sheet and spread evenly.

Place in preheated oven for exactly 22 minutes. Remove and cool.

To make the frosting, combine the butter, milk and white granulated sugar over medium heat. Stirring occasionally, bring to a boil. Stir constantly for 90 seconds.

Remove from the heat and stir in the semi-sweet chocolate chips.

Continue to stir until the mixture is smooth and glossy.

Immediately pour frosting over cooled brownies and spread quickly and evenly.

Let rest for a few minutes, then cut and serve.

Ask and answer: Kudos and special thanks to my friend and Courier-Times colleague, Teresa Hargis, for her hard work and dedication to the community and surrounding region.

Blaise Doubman, of Kennard, is a graduate of Indiana University. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be reached through the contact page found directly on his website.

Blaise Doubman, of Kennard, is a graduate of Indiana University. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be reached through the contact page found directly on his website.

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