Wednesday, August 07, 2013

Two in One

Last month we had a Sunday School swimming party.  Unfortunately, I had to be back at church for a choir thing about two hours after it started, so I didn't get to swim. 
K, however, loved it!  This was before her swimming lessons and she is even more a fish now.  :-) 
So thankful that David is willing to swim around with her...even when she uses his head as a ladder!
 I had seen this recipe awhile back and thought it looked perfectly delicious and Southern.  For the brownie base, I used David's grandmother's brownie recipe. 
The only change I made was to use cocoa and oil instead of baker's chocolate.  The brownie was SO good!  I loved the praline topping and several of the Sunday School folks did, too.  I was afraid of how thin the topping was, so I added more sugar. 
Unfortunately, I think I should have trusted the recipe as it came out too grainy; I think it would have been fine if I had not done that.  Try it out!

Grandma's Brownies
2 sticks margarine
3 squares unsweetened chocolate (the back of the cocoa container has a conversion to cocoa)
3 eggs
2 cups sugar
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla

Preheat oven to 350.  Melt margarine and chocolate together (or stir in cocoa and oil after).  Beat eggs in a separate bowl; add sugar gradually while beating.  Pour in chocolate/butter mixture.  Beat for one minute.  Add flour, baking powder, salt.  Mix well.  Pour into greased 13 x 9 pan.  Bake for 30-35 minutes.

Bayou Brownies from Menu Musings
Your favorite brownie PLUS:
Praline Frosting:

  • 1/2 cup whipping cream
  • 6 Tbsp butter
  • 1 1/2 cups packed brown sugar
  • 1/2 cup chopped pecans, toasted
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.  Heat to boiling over medium heat, stirring frequently.  Boil and stir 1 - 2 minutes.  Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.  Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.  Cool 5 minutes, stirring frequently. Pour over completely cooled brownies.  Allow to cool about 30-45 minutes.  Tip - Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting.  If you let the frosting cool completely, the praline will break up.

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