Recipe: Brownies 2

(The Brownies 1 recipe is here.)

This is my mom’s recipe for brownies. I have it written on an index card. Its origins are a mystery. It might have come from one of our neighbors who, by the way, has a daughter who unfriended me on Facebook not too long ago (she might, and I can’t confirm this because I’ve been unfriended, refer to her dogs as “furbabies,” so hey, no big loss). These brownies have frosting. This means I grew up thinking it was normal for brownies to have frosting, which apparently is not necessarily the case. It’s all good, though. Sometimes, you want your brownies to have frosting, in which case you use this recipe. Sometimes, you don’t want your brownies to have frosting, in which case you use the Brownies 1 recipe linked above, which is Ben’s mom’s recipe. Those are the brownies that have powdered sugar dusted on top.

Anyway, I should get to the point, because I don’t enjoy posts that purport to give you a recipe but actually go on and on and on and on with some big life lesson and 6,400 photos.


  • 1 cup sugar (3/4 cup at altitude)
  • 1 stick butter, softened (Apparently it doesn’t matter whether the butter is salted or unsalted — we’re not picky!)
  • 4 eggs
  • 1 cup flour
  • 1 16-ounce can chocolate syrup (The recipe specifies Hershey’s but I’m sure it doesn’t matter, but you probably don’t want to get too fancy because these are utilitarian, midwestern brownies.)
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (walnuts or pecans)


In a stand mixer (or in a regular bowl if you’re using a hand mixer), cream sugar and butter. Add eggs, flour, chocolate syrup, and vanilla, and beat until well blended. Stir in nuts. Pour into an 11 x 15 pan. Bake at 350 for 25 minutes.


  • 1 cup sugar
  • 1/4 cup milk (Apparently it doesn’t matter what fatness or however you refer to it;  I can say for sure we never used whole milk when I was a kid.)
  • 2 tablespoons butter
  • 6 ounces chocolate chips (default position: semisweet)

Put sugar, milk, and butter in a small saucepan, stir, and cook over high heat until boiling, and then boil for 2 minutes. Remove from heat and stir in chips. You have to time this just right, because you want to finish making the frosting at the same exact time the brownies come out of the oven so you can frost the brownies while they are still as warm as possible because this frosting solidifies very quickly. It’s kind of a pain to work with, but these brownies are pretty damn good. Enjoy!