Nate’s Grammy lives south of Boston in a perfectly scenic, coastal New England town. Her home is on a lovely little gulf where you can watch the tide and the plethora of birds go about their daily business. I have so many memories there, of time spent with Nate and his family, experiencing all the emotions and rites of passage you experience with family, including our own wedding reception.
Of course, as is often the case, there are many food associations with Grammy’s home. The two food items that are always in abundance when we visit are blueberry muffins and brownies, both of which we all eat far too quickly!
Nate loves Grammy’s brownies. There are a few things in Nate’s mind that I think no one will ever live up to in comparison with Grammy. Her brownies are one of those things. I, of course, am always trying oodles of different brownie recipes, so I actually rarely use her recipe. Not because I don’t love them. I’m just into comparing brownie recipes! So, on Mother’s Day evening, after Nate had cooked up a divine filet mignon dinner, he said, “Do we have stuff to make brownies?” To which I replied, “Yes!” And then he said, “Okay, I’ll make them, but I’m making them my way.” Which means Grammy’s way, of course.
The brownies tasted exactly like Grammy’s. Nate was beyond happy with the result. And it was a great Mother’s Day present for me…delicious brownies and happy memories of days and nights on the gulf. Who could ask for more?
A note on this recipe. Yes, she uses shortening. And, yes, Nate used it, too. And, to be honest, these brownies come out with a great texture – not gooey at all, but not dried out, either. They are the texture you expect a brownie to be and have a nice crust on top. Also, they are not uber chocolatey. If you have Julia Child’s brownies on one end of the spectrum (i.e. the super duper gooey moist chocolatey end of the spectrum), then these are on the other end. Chocolatey enough, but not overwhelming. Nikki, my anti-chocolate friend, might even give them a try!
Oh, one more thing, unlike most brownies in my life, I actually think I like these better the second day.
- 2 squares unsweetened chocolate (Grammy uses Fleishmans, we used whatever was on hand)
- ⅓ cup shortening
- 1 cup sugar
- 2 eggs
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Melt chocolate and shortening in a double boiler over hot water. Take off heat and add sugar. Add eggs when mixture has cooled a bit. Mix dry ingredients together then add to the wet ingredients. Mix in ½ C broken (wal)nuts. (Since it was Mother’s Day, Nate left these out for me. Because we all know how I feel about walnuts.) Spread in well-greased, 8″ X 8″ pan.
- Bake at 350 degrees for ~20-25 mins.
- There will be a dull crust when almost done – take out. You also want your fork or toothpick to come out clean.
- Cut when cool.