Prep: 1o minutes Bake:55 minutes
For as long as I can remember, my mother’s brownie recipe has been in high demand for any celebration, work event, or just because desserts are always welcomed. The recipe itself is rather easy and many of you have probably used the same exact recipe that I am going to provide. The true art to this recipe requires some minor tweaks to the recipe provided on back of a Betty Crocker box of brownie mix. Here is the secret for making The Famous VanderMolen Brownies. First, we use 3 boxes of brownie mix to make our brownies nice a thick. Second, you need to have the right size baking pan in order for your brownies to bake properly. For MANY years, my family has had only one pan that was the right size to cook our brownies in; it had no brand or size for us to find a new one. Recently, my mother found a deep cookie sheet that was a very similar size. Lastly, we have mastered the time and temperature that these brownies need to bake to be the perfect mixture of cake and fudge.
Ingredients
3 Boxes of Brownie Mix-brand does not matter; target has the best prices and it often goes on sale for .99 cents at StaterBrothers
** Triple the needed ingredients on the back of the brownie mix box; this is what I use…
6 eggs- some call for 3 eggs for each box, use 9 if you like a cake textured brownie, I prefer brownies a little fudge like so I use 6
¾ cup water
1 ½ cup vegetable oil
Cookie sheet 16X12X1
2 cups of semisweet chocolate chips- optional
1 ½ cups chopped walnuts- optional
The Process
1. Preheat oven to 325*
2. Mix all ingredients together in mixer-boxes of brownie mix, eggs, water, and veg. oil.
3. Grease a 16X12X1 pan with shortening or butter.
4. Pour the brownie mixture into the pan, even it out with a spoon. Top with semisweet chocolate chips and chopped walnuts if desired.
5. Bake on 325* for 50-55 minutes
6. Let brownies cool for at least 1 hour and Enjoy! Makes about 35 brownies
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