Hey there! So, I’ve got this brownie recipe that has become a bit of a staple at our Memorial Day gatherings. You know how it is, everyone wants something sweet after all those grilled delights. These fudgy brownies topped with red, white, and blue goodies have saved the day more than once! The first time I made them, I actually forgot to add sugar (oops), but we survived. And honestly, now I can’t imagine a Memorial Day without them.
Why You’ll Love This
I make these when the family is coming over and I need something that’s a crowd-pleaser. My folks go bonkers for the rich, fudgy texture (even my picky cousin who usually skips dessert). Plus, decorating them with berries is like an art project I didn’t know I needed. And who doesn’t love a dessert that doubles as a patriotic centerpiece?
Ingredients
- 1 cup unsalted butter (melted, or hey, use margarine if you must)
- 1 cup granulated sugar
- 1 cup brown sugar (my grandmother always said light brown, but dark works too)
- 4 large eggs
- 1 tsp vanilla extract (or a splash more if you’re feeling rebellious)
- 1 cup all-purpose flour
- 1 cup cocoa powder (sometimes I mix Dutch-process and regular, just for kicks)
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips (or milk chocolate if you like it sweeter)
- Fresh strawberries, blueberries, and mini marshmallows for toppings
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. If you forget, like I do sometimes, just cover it with parchment paper—it saves the day!
- In a large bowl, mix the melted butter and sugars until smooth. This is usually where I taste a bit, you know, for quality control.
- Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in those glorious chocolate chips.
- Pour the batter into prepared dish. It might look a bit thick, but that’s what makes them fudgy!
- Bake for 25-30 minutes. Don’t be afraid to check with a toothpick—the center should be a tad gooey.
- Let them cool before decorating with your red, white, and blue toppings. This is the fun part, so go wild.
Notes
I’ve learned that using real butter makes a difference here, though margarine works if you’re in a pinch. And about those chocolate chips—I’ve tried white chocolate but it’s too sweet for my liking.
Variations
Once, I tried adding peppermint extract instead of vanilla, and let’s just say it was a bit too much. But I have mixed in crushed nuts, which added a nice crunch!
Equipment
If you don’t have a 9×13-inch pan, use two smaller ones—just keep an eye on the baking time. And if you lack a mixer, a wooden spoon and a bit of elbow grease will do.
Storage Info
These brownies will last a few days in an airtight container, but truth be told, they rarely make it past a day at my place.
Serving Suggestions
I like to serve these with a scoop of vanilla ice cream (or three if I’m feeling wild) and a cold glass of milk. My family insists on eating them while sharing silly stories.
Pro Tips
Do not rush the cooling process! I once did, and the toppings slid right off like a landslide of delicious mess.
FAQ
Q: Can I make these ahead of time?
A: Sure thing! I think they taste even better the next day, if they last that long.
Q: What if I’m not a fan of marshmallows?
A: No worries, just skip them or try whipped cream. Or, throw in some coconut flakes for fun!
Q: Can I freeze these brownies?
A: Yes, wrap them up tight, and they’ll keep for a couple of months. Though, honestly, mine never make it to the freezer.