We have a sweet treat in store for us today. Grandma Loy is visiting and brought us some goodies she serves her grandchild, The Cookie Monster. Her blog is just full of homey goodness, just like Grandma’s house should be! I can just picture sitting at her table with Loaded Pizza Grilled Cheese Sandwiches and a bowl of Vegetable Beef Soup. However, it’s her long list of cookies, cakes, desserts and brownies that would keep me coming back for more! This is a grandma with a full cookie jar! Butterfinger Brownies, Fudge Ripple Cake, Frozen Chocolate Coconut Almond Joy, and Cocodoodles top my chocolate list!
Hi all, I am Grandma Loy, and I blog over at From Grandma Loy’s Kitchen. I am so excited about guest posting here at Frugal Antics and want to thank Kristen for allowing me to do so. I follow and read this blog regularly and love participating in Improv Cooking Challenge each month.
Since chocolate is the subject of this month’s guest posts, I am sharing a favorite brownie recipe. Since I am the Cookie Monster’s grandmother, I most certainly had to bring a cookie recipe. Texas Pecan Brownies are a favorite in our home. Much like a Texas Sheet Cake, these are a tender brownie topped with a wonderful glaze full of toasted pecans. This makes enough brownies to feed a small crowd. Because they are so tender, the brownies are better suited to a tea party than they are a lunch box.
The mixing method for this recipe differs a bit from most. The dry ingredients are mixed into the cocoa, melted butter and water mixture and the eggs, vanilla and buttermilk are added last.
The topping is more of a glaze than a frosting. I give a range for the confectioner’s sugar as sometimes it is too thin with just two cups. It seems to depend upon the weather. If the topping seems too thin, add additional sugar, a couple tablespoons at a time. Either sift the confectioner’s sugar or put it through a sieve for a smooth finish to the topping. Toasting the pecans really adds to the flavor of these brownies.
These were adapted from a recipe found in Farm Journal’s Choice Chocolate Recipes, 1978
- ¼ c. cocoa
- 1 c. butter
- 1 c. water
- 2 c. sifted flour
- 2 c. sugar
- 1 t. baking soda
- 2 eggs
- 1 t. vanilla
- ½ c. buttermilk
- ½ c. butter
- 3 T. cocoa
- ⅓ c. milk
- 2 to 2 ½ c. sifted confectioner’s sugar
- 1 t. vanilla
- 1 c. chopped, toasted pecans
- Melt together the cocoa, butter and water until butter is melted.
- This can be done in a microwave-safe container in the microwave or in a saucepan on the top of the stove.
- Let cool slightly.
- Combine flour, sugar and baking soda and combine with cocoa mixture, stirring until smooth.
- Combine eggs, vanilla and buttermilk.
- Add to cocoa mixture, stirring until well blended.
- Pour into a greased 10×15-inch baking pan. (I like to line the pan with foil.)
- Bake at 375 degrees for 20 minutes until done.
- Remove from oven and place pan on a rack to cool.
- While brownies are cooling, prepare topping.
- Combine butter, cocoa and milk in a medium saucepan.
- Cook and stir over medium heat just until butter melts.
- Remove from heat.
- Stir in sifted confectioner’s sugar and vanilla.
- Add additional sugar a couple of tablespoons at a time if topping seems too thin.
- Stir in pecans.
- Pour topping over partially cooled brownies, spreading evenly.
- Let cool completely.
- Cut into 1 x3-inch fingers.
- Makes about 48.