So many foods are taken for granted today, which is understandable since the younger generation has had easy access to most of their favorites since childhood. One of those popular desserts seems to have been around forever, although I had never heard “brownies” until I was in high school.
When I was growing up, my mom sometimes made what her 1920s cookbook called a “plain cake” with cocoa added to make it chocolate, and that was as close to brownies as we got, that is until I took a “Home Economics” class in high school.
That’s when I learned what brownies were. We made them in class, and, of course, they were made from scratch. No mixes were allowed, even if they had been available at the time.
Brownies are so versatile you can make them plain or add nuts, cream cheese or marshmallows. You can frost them or add caramel or chocolate topping. The possibilities go on.
They’re great to take to picnics or potluck dinners because everyone loves them and you can cut them into squares and serve them as a “finger food, unlike cake which requires plates and forks.
Brownies can become an elegant dessert, though, if you add a few special toppings. I found this recipe for Divine Praline Brownies in a cookbook my daughter gave me for Christmas years ago, and it has become one of my favorites. What I like most about the recipe is you put all the toppings on the brownie mixture and bake it all at once. So, when the brownies are done, you don’t have to worry about topping them. They already have a praline topping baked right into them, saving lots of time!
I sure wish I had known about these when I was a kid!
DIVINE PRALINE BROWNIES
1 (22 1/2-ounce) package of your favorite brownie mix
1/4 cup butter
1 cup brown sugar, packed
1 cup chopped pecans
Prepare brownie mix according to package directions. Spread in a greased 13-by-9-inch baking pan (or a pan close to that size); set aside. Melt butter in a skillet over low heat; add brown sugar and pecans. Heat until sugar dissolves. Drizzle the mixture over the brownie mix in the pan. Bake at 350 degrees for 25 to 30 minutes. Cool and cut into squares. Makes 12 to 15 brownies.
Note: To make an even more special treat, I put a couple of the brownies in a dessert dish, topped with a couple of scoops of vanilla ice cream and then drizzled with chocolate or caramel topping and finished off with a few chopped pecans.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
