Mamoo’s Brownies

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For years I have been convinced my Grandma McGee, aka Mamoo, left something out of her brownie recipe.

Mamoo made these brownies every Christmas. I mean, they were expected to be ready for consumption as soon as we hit the door of her Temple, Texas home.  These brownies were part of the assortment of treats she would stash in old cookie and popcorn tins along with the divinity, fudge, shortbread cookies and trash. And they are amazing!  So why were mine never turning out like hers?!

I figured it out.  I was impatient.  The oven temperature and the piece about letting the brownies cool in the pan – those things matter. Once I reduced the oven temperature to 325 and stop worrying about the brownies sticking in the pan, it worked! My brownies started to turn out just like HERS! These are a somewhat crumbly, crackly brownie that is more on the fudgy side of dessert.

And they store really well in cookie tins.

Mamoo

I did make one adjustment – you can add an extra egg in if you prefer a softer, more cakey brownie.  That’s a personal call 😊


Mamoo’s Brownies

  • 1 cup brown sugar
  • ¼ cup softened butter
  • 1 tsp vanilla
  • ½ cup flour 
  • 1 egg, beaten – for fudgey, crumbly brownies (2 eggs for more cake-like brownies)
  • 2 T cocoa
  • 1 cup nuts – pecans, walnuts

Butter an 8×8 baking dish by taking a little softened butter and smooshing it all around the dish.  Make sure you get those corners!

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Mix the brown sugar, butter, vanilla, flour, egg and cocoa powder in a bowl.  I like to make this even easier and use a hand-held mixer. Piece of cake….err… brownie!

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The batter is really thick and grainy from the brown sugar.  If you like a cakier brownie, that extra egg will make the batter a little looser than shown here.

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Sprinkle a little flour on the nuts and stir them into the batter.  Mamoo always said this was to keep the nuts from sinking to the bottom of the dish.

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Spread the batter into the baking dish using a knife.  It’s a thick, sticky batter and the knife will help you push it out to all the edges.

Bake at 325 for 20-25 min.  You want to be able to tell that the center is set and the edges have just started to pull away from the dish.

Let cool the brownies cool in the pan but run an knife around the edge while the brownies are still a little warm to loosen edges.

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When they are cool, you should be able to flip the brownies out of the pan and cut them into squares.  If you go the one-egg route you’ll get a fudgier, crumblier brownie.  If you add the extra egg, the brownies are slightly fluffier and more cake-like, as on the right below.

Either way, it’s a tasty brownie that I always seem to have the ingredients on-hand for! Test them out and let me know what you think – are you a one-egger or two-egger?


Full Recipe

Mamoo’s Brownies

  • 1 cup brown sugar
  • ¼ cup softened butter
  • 1 tsp vanilla
  • ½ cup flour 
  • 1 egg, beaten – for fudgey, crumbly brownies (2 eggs for more cake-like brownies)
  • 2 T cocoa
  • 1 cup nuts – pecans, walnuts

Butter an 8×8 baking dish.

Mix the brown sugar, butter, vanilla, flour, egg and cocoa powder in a bowl.

Sprinkle a little flour on the nuts and stir them into the batter.

Spread the batter into the baking dish using a knife.

Bake at 325 for 20-25 min.

Let cool in pan and run an knife around the edge while warm to loosen edges.

Cut into squares.