Mandy Roberson of Talbot House Bakery has been making brownies from her mother’s recipe for years. She bakes the family favorite in a round cake pan so she can cut the sweet treats into wedges, and she likes to try different versions on the old standby by experimenting with additional ingredients, from nuts to coffee granules to chocolate chips. Read more about Roberson and Talbot House Bakery at invitationmag.com/current-issue/
Recipe by Mandy Roberson
Photograph by Joe Worthem
½ cup (1 stick) butter or margarine, melted
2 one-ounce squares unsweetened chocolate (or 6 Tablespoons cocoa and 2 Tablespoons oil)
1 cup sugar
2/3 cup sifted self-rising flour (or 2/3 cup sifted regular flour mixed with ¼ teaspoon salt and 1 ½ teaspoons baking powder)
1 teaspoon vanilla
Optional additional ingredients:
3/4 cup chopped pecans
1 Tablespoon instant coffee granules
Small handful of chocolate chips or white chocolate chips
Heat oven to 350°F. Grease the bottom of an 8-inch round cake pan. Melt butter and chocolate in saucepan over low heat. Remove from heat, and stir in remaining ingredients in order listed. Beat well. Bake 30 minutes. Cool, and cut into wedges. Note: If using cocoa and oil, simply mix into melted butter and follow the rest of the instructions.
Categories: "YOU'RE INVITED"