You know those Sunday mornings when you want to make a really amazing, knock your socks off, post Church, Sunday dinner treat? And maybe impress some people…
We know about those mornings. Which means brownies. One of the best brownie recipes I have ever made.
But first, a joke.
The current joke around here is Grapes.
Hey honey, what should we make for a treat tonight?
How bout grapes?
Since I’ve started cleaning up my blog so I could start posting again, I came across some pages I’d written a few years ago on produce shopping tips. One of the pages was on picking out grapes….verbatim quote:
“Fresh grapes can be a wonderful, delightful, and delicious treat, especially on a hot summer day. Unless they are mushy and soft. So how do you pick the best grapes? Start by using your sense of touch.”
You guys. I typed that. Like, what in the world was I smokin’? Like, there are a million things wrong with that paragraph. Like, VOMIT IN MY MOUTH.
- Grapes are not treats. Chocolate is.
- Wonderful? Delightful? How can those words possibly accurately describe a grape, for crying out loud?
- Using your sense of touch, mushy, soft. I’m stopping myself there so we can keep this G-rated.
Most of the time it’s really healthy to make fun of yourself about something ridiculous. It also makes for fun, random, outbursts of laughter when a dear husband pokes fun by suggesting serving grapes as a Sunday dinner treat.
May I repeat: grapes are not treats. Chocolate is.
So here is chocolate. For your next Sunday dinner treat. And trust me, it is much more of a treat than grapes. When there is more sugar in a recipe than flour, and not by just a little ways, by a double ways, you’re bound to have a very “wonderful, delightful, and delicious treat.”
(Shout out to Mom Dodds for making these incredible brownies legendary in the family. I only tweaked them slightly and I still think about you, Dad, and rocky road brownies for dessert whenever Fast Sunday comes around.)
Go make these brownies.
- 1 cup butter, melted
- 2 cups sugar
- ⅓ cup cocoa powder
- 4 eggs
- 1½ cups all purpose flour
- ½ tsp. salt
- 1 tsp. vanilla
- 1½ cup chopped nuts (optional)
- 2 cups miniature marshmallows
- ¼ cup butter, melted
- ¼ cup milk
- 1 tsp. vanilla
- ¼ cup cocoa powder
- 1½ cups powdered sugar
- ¼ tsp. salt
- Preheat oven to 350 degrees. Grease a 9 x 13 pan.
- Combine sugar and cocoa powder in a large bowl or stand mixer. Gently stir or whisk until combined.
- Add the melted butter and beat. Add the eggs, one at a time, beating to incorporate egg fully before adding the next egg.
- Add the flour, salt, and vanilla. Beat until combined. (Fold in nuts if using)
- Pour brownie batter into prepared pan and spread out to smooth the top. Bake in a preheated oven for about 25 minutes.
- Remove from oven and sprinkle marshmallows over top. Return pan to oven for 3-5 minutes, or until marshmallows are large and puffy. Remove brownies from oven and set aside to cool slightly.
- For the frosting:
- Combine powdered sugar and cocoa powder into a medium bowl or stand mixer. Stir or whisk until combined.
- Add melted butter, milk, vanilla, and salt. Beat until smooth.
- Pour frosting over warm brownies and spread evenly over top.
- These brownies are very gooey and messy, but delicious, when still warm. They are best served after cooling completely for 4-5 hours or overnight.