This family recipe for foolproof brownies is so good you won’t believe they’re made with simple ingredients kept on hand in most kitchens.
From our family cookbook
This is my Aunt Mildred’s brownie recipe. My Mama was her sister and their maiden name was Selph. Over 25 years ago we decided that the Selph family was blessed with so many good cooks that we should come up with a family cookbook.
This was in the early stages of word processing and clip art, etc. so our cookbook is a bit rough by today’s standards, but it was put together with love.
Also here on Biscuits & Burlap from that old cookbook are Parmesan Crescent Rolls, Homemade Cinnamon Bread as well as Pimento Cheese Balls.
Fudgy or Cake-like?
You will find these brownies to be somewhere in the middle. They are not dark chocolate ultra moist like many fudge brownies made from a mix. Neither are they dryer cake style brownies. They are actually the perfect compromise.
A few years ago, Aunt Mildred was at my house for a visit. When she heard that I was making brownies she told me that she thought to herself “Hmmph…. I bet it’s those things out of a box”. I like to think that she was pleased when she discovered I was making her recipe from the Selph Family Cookbook.
A few details, but these brownies really are simple and foolproof
The only variation I make from Aunt Mildred’s original recipe is that I use butter where she used margarine, because, well…… butter makes everything even better!
If you love reading about the evolution and history of recipes (like margarine vs. butter), you’ll want to check out Southern Food: Then and Now.
Otherwise it’s just like my aunt submitted for the family cookbook. Simple, pure, chocolate joy.
And easy, did I mention how easy they are? It takes just a few minutes to stir them up. And…. they’re the base layer for our Mini Chocolate Trifles – check that out!
How to top, decorate and serve
Delicious plain and unadulterated, we do love a fudgy frosting on top. If you want to frost them choose your favorite – milk chocolate, fudge style, or even white or peanut butter frosting.
Sprinkles are always a fun addition to any frosted sweet. Take advantage of that opportunity to match up your brownies to a color scheme for a party or shower.
Another great idea: If you don’t want to serve as a “finger food” type dessert, cut the brownies into larger pieces and then top with fresh whipped cream or ice cream and serve with a fork.
We hope you love these foolproof brownies from our family cookbook as much as we do. Be sure to sign up to get all of our posts. We promise not to overdo it.
Foolproof Brownies – A Family Recipe
Ingredients
- 2 sticks butter
- ⅓ cup cocoa
- 2 cups sugar
- 4 eggs
- 1½ cup all purpose flour
- 1-1½ cup chopped pecans optional
- ⅛ tsp. salt
Instructions
- Melt butter. Stir in cocoa.
- In large bowl, cream sugar and eggs.
- Add flour and salt.
- Stir in cocoa mixture and nuts.
- Spread in 9×13 pan which has been greased and bake at 350 for 35-40 minutes.
- Frost if desired after completely cooled. Store in airtight container
You wouldn’t be here if you’re not a chocolate lover, so we want to be sure you get a chance to check out Hot Fudge Pudding Cake made in an iron skillet. It’s another one made with simple pantry ingredients.
Looking for other desserts as simple as these foolproof brownies? Look no further!
Aunt Susan says
they look yummy and the sprinkles add a festive touch!
Pam says
Why, thank you very much. Indeed they are yummy. I had to give most of them away after taking the pictures or I would have eaten them all.
Cindy Weidinger says
Oh, yum!
Gayle Kramer says
Wish I had a brownie right now!!! They look delicious. Do you have the recipe for the chocolate frosting?
Patti says
Oh my these brownies look so good. I definitely want to try them. I come from a family of great cooks (5 siblings). We love having each other over for a big dinner. They are the best recipes.
Pam says
It’s fun to try new things, but sometimes tried and true is good to fall back on.
Maureen says
I just love recipes that have been passed down through the generations! My mom started me a binder several years ago and I often think about making a proper cookbook out of it! Thanks for sharing your family recipes, and you’re right. I do have all the ingredients on hand!!
Pam says
Maybe you’ll be inspired to do just that with your binder. I did the same thing for Sara when she got her first apartment.
Richella Parham says
These look delicious! Thanks so much for the recipe. I’ve pinned it!
Pam says
Thank you, Richella.
[email protected] says
They look amazing, just your photos make me hungry to whip up a batch. I’m all about making food from scratch it’s so much better! Pinned and shared 🙂
Pam says
Thanks, Wendy. It’s fun revisiting older, simpler times.
Maria Brittis says
I am so hungry, one of my favorite recipes to make! Yummy! looks divine!
Florence says
Wow, those look great Pam…caught my eye right away! Did Aunt Mildred ever know you made her brownies??
Stacey says
Hello brownies! I’m pretty sure i could eat my weight in those.
Passed down recipes are the very best.
Thanks so much for sharing at Thoughts of Home on Thursday. Pinning.
Pam says
Yes, ma’am
Tricia says
Sounds like a great recipe for us chocolate-holics….any frosting recipe recommended?
Pam says
A simple chocolate buttercream is what we use. Simple, pure ingredients like the brownies.
Dannii says
You can’t beat homemade brownies. We have been making a lot during lockdown.
Pam says
Thanks, Dannii!
Jen says
Exactly what I needed to satisfy my sweet tooth today. Easily made with ingredients I already had in my house. Loved it!
Pam says
Glad you enjoyed Jen!
Julia says
These brownies look amazing! I’ve been meaning to try some new recipe, so can’t wait to give it a go.
Pam says
Hope you love them, Julia!
Farah Maizar says
I love how few ingredients these have and they look so perfectly moist and that frosting is gorgeous! Can’t wait to try these!
Pam says
Enjoy!
Terri C. says
I have a quick question. When you say to cream the eggs and sugar, does that mean with a hand mixer?
Pam says
You could use a hand mixer on a low speed, but we typiclly just do it with a wooden spoon or a whisk.