[an error occurred while processing this directive] Grandma Kerr’s Brownies - Steven and Chris
Grandma Kerr’s Brownies

Grandma Kerr’s Brownies


What could be sweeter than grandma’s brownies? Miss Vickie's secret to making chewy brownies is to watch carefully to not over bake them.

A square piece of brownie topped with chocolate icing and a scoop of vanilla ice cream. The brownie is garnished with a few raspberries, blackberries, and blueberries.


1/2 cup and 2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 -1/2 cup and 2 tablespoons boiling water
2 large eggs, well beaten
1/2 cup all purpose flour
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
1/2 cup icing sugar
1/4 tsp pure vanilla extract
2 heaping tablespoons cocoa powder
a few drops milk, if needed


Preheat the oven to 350°F if you are using a metal pan or 325°F for a glass pan.  

Grease and flour the pan.

In a medium mixing bowl, cream half a cup of butter until light and fluffy. Add the sugar and mix well. 

In a small bowl, blend the cocoa with just enough hot water to make a thick paste. Stir in cocoa paste to the creamed butter mixture.

Add the beaten eggs to the cocoa mixture and beat well.

Gradually add the flour, stirring until smooth.

Finally, stir in vanilla. If desired, fold in the nuts. 

Spread the batter on the pan all the way to each edge and place on the middle rack of the preheated oven. 

After the brownies have baked for 20 minutes, insert a wood pick in the centre. If it comes out clean, remove from the oven.

Cool the brownies in the pan for at least two hours before frosting.

To make the frosting, cream the remaining butter in a medium bowl. Sift in the icing sugar and blend well. Mix the vanilla into the frosting.

In a separate bowl, blend the cocoa with just enough hot water (around to 2 tablespoons) to make a smooth paste. Add the cocoa to the icing sugar and beat. If the frosting is too thick to spread, add a few drops of milk.

Use a wet knife to spread the frosting on the cooled brownies.

Store at room temperature covered with aluminum foil to preserve freshness.

Serving Size: 12-16 brownies


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