Friday, October 11, 2013

Chum's Brownies

Chum's Brownies have to be my all-time favorite brownie recipe. They are rich, fudgy, and very easy to make.  Chum is an old friend of my mother from her college days.  As a little girl, I always loved to visit her family for football game day.  Chum comes from a Greek family and every occasion was celebrated with food, food, and more food.  I attribute the beginning of my love of food and family to our visits in their Birmingham home. From homemade Greek meatballs and spanikopita to fresh feta and salty Greek olives, I got a taste for foods not native to my southern upbringing.  While these brownies are far from Mediterranean, it is a favorite recipe inherited from Chum that has become a standard delight in my own family.

2 1/2 sticks of unsalted butter
3/4 cup of unsweetened cocoa
4 eggs
2 cups of granulated sugar
1 cup of all-purpose flour
1 teaspoon vanilla extract
6 to 12 ounce package of semisweet chocolate chips (optional)
6 to 12 ounce package of peanut-butter chips (optional)
1 cup of chopped pecans or walnuts (optional)

Preheat oven to 350 degrees.  Spray a 13 x 9 inch baking pan with cooking spray.

Melt butter in small sauce pan and allow to cool slightly.

Beat eggs and sugar until light and fluffy.
Mix cocoa into butter and then pour mixture into the beaten eggs and sugar. Mix well on lowest speed or stir in to mix thoroughly.
Add the flour and vanilla. You can either stir the flour in or beat on lowest mixer speed until the flour is incorporated into the mixture.

Here's the fun part...stir in a 12 oz. bag of just chocolate chips or a 6 oz. bag each of chocolate chips and peanut butter chips.  If adding nuts, stir in 1 cup of chopped pecans or walnuts.  Our personal preference is the mix of chips and the chopped pecans.

Pour mixture into your prepared 13 X 9 inch pan.
Bake at 350 degrees for 30 minutes.  For fudgy brownies, do NOT overcook.