Last week, my nephew Brandon, and his bride Ashley celebrated their new life together. We hosted a wedding shower and served: Yogurt with fresh fruit and Peanut Butter and Cashew Granola; Veggie Tea Sandwiches; Turkey, Irish Cheese and Apples on Pita Triangles with Cranberry Mayo; Quinoa Salad;Limeade Slush and for dessert- Southern Lady Brownies.
Sheri gave me this recipe years ago, when she married Scott. Someone brought them to a dinner before their wedding. I loved the way they looked, kind of like a brownie Petit Four.I’m not sure what the original name was? But after enjoying them in the South, I named themSouthern Lady Brownies.They are perfect for a ladies luncheon,when you want to serve something special and a little on the dainty side.
Congratulations Brandon and Ashley! Love you.
This is the “trim around edges to make even” step. I bagged all of the trimmings and placed into the bag above, they lasted till about 9 the same evening. Grant and Jake used them to make hot fudge brownie sundaes.
Southern Lady Brownies
- 1 1/2 cups butter I prefer unsalted
- 4 oz unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/4 cups all purpose flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 squares or 2 oz unsweetened chocolate melted
- 2 cups sifted powdered sugar
- 3-4 tablespoons milk or half and half
- dash of salt
- pecan halves for top of brownie
Preheat oven to 350 degrees and place rack in center of oven.
Using a double boiler or very low heat on stovetop, melt the butter and chocolate together in a saucepan. Mix with whisk. Remove from heat and let cool.
Meanwhile, beat the eggs in a medium bowl. Add sugar and vanilla and mix until all ingredients are combined. Pour the cooled chocolate mixture into the egg mixture. Mix again until all ingredients are combined.
Pour the flour, soda and salt into the bowl with the other ingredients and mix just until wet and dry ingredients are combined.
Line a 9×13 pan with foil, and spray the foil with non stick cooking spray. Spread the batter into the prepared pan. Bake for 30-35 minutes. Cook just until brownies are done, and a toothpick inserted in center of pan comes out with a few moist crumbs attached.
Remove from oven.Use a spatula and press the edges of the brownies down while still warm.
Lifting foil, remove brownies out of pan when cooled. Use a knife or spatula and trim around edges of brownies to make even.
Cut into about 30 small pieces.
For the Icing:
Soften the butter for 30 seconds in the microwave. Add the melted chocolate and mix. Add the powdered sugar a little at a time and beat until smooth. Add milk or cream and salt until the frosting is desired consistency. If you want the icing to cover the brownie and drip down the sides of the brownie, thin the icing with additional milk (about 2 additional tablespoons).
Spoons the icing onto each brownie. Top immediately with pecan half.
– I altered the original recipe so the brownies would be a bit thicker and slightly more cake like. The original recipe also called for a beaten egg in the icing, which I omitted and added a bit of milk instead achieve a spreading consistency.
-Use an electric beater to make the icing, it will help eliminate any lumps in the icing, and give a smooth, silky consistency.