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Aunt Irene's Incredible Brownies

Posted by Denise on May 8, 2015

 aunt irene's incredible brownies side view

Imagine a soft cake-like chocolate brownie covered in a layer of fudge frosting and that's what you make with this recipe!

Aunt Irene’s Incredible Brownies are surprisingly light textured, cake-like and moist, chocolate brownies covered with a rich fudge frosting. These are so good that we kept sneaking back to have just another small piece until we’d eaten about a third of the whole pan in one evening. For self-preservation I took the remaining brownies in to work the next morning (ok, so we saved a couple for ourselves when we packaged the rest up) where everyone went crazy for them. It looked like a piranha attack in the break room! I cut the brownies into small bite-sized pieces, but one bite and everyone was trying to snatch up another piece.

I placed a sheet of paper next to the plate of goodies and asked for feedback from my co-workers who tried them. Our treat testers LOVED the brownies, except for one person who commented that they are too sweet for her. This prompted comments from other testers that the brownies were not too sweet and that they went great with coffee. Feel free, however, to use a little less sugar or use less frosting if your family doesn’t tolerate sweet stuff well, but we prefer to make them as shown.

My family has its share of really great cooks and Aunt Irene was one of them. She and my Uncle Bob lived in Washington State, so we didn’t get to see them very often, but at every visit it seemed that something she made would be so wonderful that it made its way into our family recipe box. These brownies were named Aunt Irene’s Incredible Brownies by family and friends after witnessing so many people taking a bite and saying, “Irene, these brownies are incredible!” Not too original, but it gets the point across.

The frosting is made similarly to fudge and becomes exactly like a layer of chocolate fudge on top of the brownie base. Wait until the brownies are baked and are cooling before cooking the frosting. The frosting sets up really fast, so you want to be able to pour it over the brownies almost as soon as it comes off of the stove. I like to make the fudge frosting as shown, then at the last minute before pouring the frosting, I add another ¼ cup of chocolate chips to the frosting and stir them in quickly, letting them melt a little but keep them somewhat whole. Once the frosting cools and sets, small chunks of chocolate remain in the frosting, giving it a nice little crunch. And who doesn’t like chocolate chunks? You don’t have to do this part if you prefer everything creamy and soft, but my family loves the chunks. 

 

 
 
 

Aunt Irene's Incredible Brownies

 

 

Irene's incredible brownies ingredients

Aunt Irene's Incredible Brownies ingredients.

 

Makes 16 to 20 brownies, depending on size cut

 

Ingredients

 

For the brownies:

½

cup vegetable shortening

1

cup granulated sugar

1

cup Hersey’s Chocolate Syrup

½

teaspoon salt

4

large eggs

1

cup all-purpose flour

1

cup chopped nuts, such as pecans, walnuts (optional)

 

 

For the frosting:

½

cup vegetable shortening

1 ½

cup granulated sugar

1/3

cup evaporated milk

½

cup chocolate chips, plus another ¼ cup of them, if desired

 

Instructions

1.  Preheat the oven to 350o F. For the brownies: Place the vegetable shortening and the granulated sugar in a mixer bowl and turn the mixer on medium. Cream them together until fluffy and well mixed. Beat in the chocolate syrup and eggs until well combined.

 

 creaming sugar and shortening

 

2.  Add the flour and salt to the mixture in the mixing bowl and beat, starting on low so you don’t kick up a huge cloud of flour dust, then moving the speed to medium. Mix until everything is well combined. If you’re using the nuts, fold gently into the batter now. Pour the batter into a greased 10” x 15” or 9” x 15” cake pan. Bake for about 20 minutes, until the middle is set and the edges are firm but not hard.

 

 Mixing the brownie batter

baked brownies

 

3.  While the brownies are cooling, make the fudge frosting.  Don’t make it before the brownies are out of the oven and cooled because the frosting sets up really fast. In a medium saucepan with sides tall enough to contain the frosting when it boils, mix the sugar, vegetable shortening and evaporated milk. Bring it to a boil over medium high heat, stirring constantly to prevent scorching. Boil rapidly for 1 minute. Remove from the heat and stir in ½ cup of the chocolate chips. Stir well as the chips melt, mixing the chocolate evenly throughout the frosting. If you want chocolate chunks in your frosting like we do, mix another ¼ cup of chocolate chips in after the first chips are completely melted and mixed. Don’t wait for the frosting to thicken, but quickly pour it over the top of the cooled brownies and use an offset spatula to spread it to cover the entire top. Allow the frosting to cool and set up, before cutting the brownies into squares. Eat and enjoy!

Making fudge frosting  Melting ingredients together for fudge icing

Adding chocolate chips to fudge icing  Completed brownies in pan 

  Aunt Irene's incredible brownies on plate

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