Hands down the most popular dessert I make is my Mother’s brownies.
The recipe, originally called “Fudge Pie,” is from the 1933 Principia Mother’s cookbook Kitchenology. The book was published to raise money to build the Principia College campus in Elsah, Illinois.
I just looked at the original recipe, and saw that the pecans were my mother’s addition. She loved nuts as much as I do.
It’s supposed to be made in a pie pan and cut into pie shaped pieces but she always made it as brownies in an 8 x 8 square – and so do I.
Served with my homemade vanilla ice cream – there is nothing better. And you can freeze them.
It may seem like a cheap present, but I actually make these brownies for a couple of my friends as Christmas presents.
I often take these brownies out on the boat – they travel well, and if we don’t devour them all aboard, I will freeze them and keep them on the boat.
Mother’s Brownies – a.k.a. Fudge Pie
Melt in a double boiler:
3 oz. unsweetened chocolate
¾ cup butter
Let it cool and add:
1 ½ cups sugar
3 beaten eggs
1 t. vanilla
¾ cup flour
¾ cup chopped pecans
Bake at 350 degrees for 30 minutes.
I'd love to know if you make these and how you like them. Do you have a favorite family dessert recipe to share?