I have several brownie recipes that I really like, but this is one of my favorites. In fact, it is the recipe that taught me to like brownies. As a child, I never liked brownies until my grandmother started making these. They are not super dark, like my other favorite recipe, but they are chewy and delicious, and perfect for topping with candy coated chocolate pieces. As you can see, I used M & M’s, but others would work too. They are super cute and easy, and especially loved by children.
I did change my grandmother’s recipe a little. It is supposed to be topped with chocolate chips and walnuts. I think the walnuts are particularly good in this brownie, but they would have interfered with the candy pieces and sprinkles. Also, I plan to send some to my daughter in college who is allergic to nuts. The recipe originally called for margarine because my grandmother made it back when everyone thought margarine was better for you, so I substituted unsalted butter and a little salt. Also, I really have no idea where she got the recipe, but she probably didn’t come up with it herself, so if anyone recognizes its origin, please let me know so that I can give credit to its original author.
Valentine Brownies – A Valentine’s Day Twist on My Grandmother’s Brownie Recipe
- 1 cup (2 sticks) unsalted butter
- 3 oz. unsweetened baking chocolate
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 cup flour
- 1 cup
- 2 cups candy coated chocolate pieces (I used M & M’s Cupid Mix)
- Preheat oven to 350 degrees.
- Line a 9″ x 13″ baking pan with parchment and grease the parchment and sides of the pan.
- Melt butter and chocolate together over medium heat in a large saucepan.
- Stir in sugar.
- Add eggs, one at a time, stirring until combined after each addition.
- Stir in vanilla and salt.
- Add flour, and stir until all is moistened.
- Pour batter into prepared pan. Sprinkle with candy pieces and sprinkles.
- Bake for approximately 30 minutes or until center is almost set.
- Let cool completely before cutting.
This recipe was shared on In and Out of the Kitchen with Feeding Big and More and Foodie Friends Friday.