I admit it. I’m a brownie snob. I have no interest in brownies from a boxed mix because they lack personality and usually taste like chemicals. But with that being said, there are four boxed mixes I love. They are from a small business I owned in the 1990’s called Auntie Ruth’s. The brownies taste home-made because there are no preservatives, and to make the brownie mixes, you add melted butter and real eggs. Plus, my mixes included a flavorful frosting mix. I never made money from the business, and eventually stopped production of the mixes. Since my recipes made ten batches of brownies, I only made them for special occasions after I stopped production.
A few years ago, I wanted to make my brownies and looked for the recipes. I couldn’t find them anywhere and think the recipes had been in a box I took to the shredder. I had also saved them on an old floppy disc that is long gone. It doesn’t really matter, I don’t have a computer that could open the disc.
I figured out the recipes as closely as my taste buds remember and am sharing one of my favorite flavors. It’s a cinnamon brownie with my secret ingredient – a hint of white pepper which gives it a very complex taste. The cinnamon taste comes through the frosting, so don’t leave it off. My taste buds are watering just thinking about those buttery sweet chocolate brownies with a bit of spice. They are so easy, you’ll wonder why you ever made brownies from a box.
Meet my Alamo Annie Brownies – guaranteed to make a brownie snob out of you, too.
- 1 cup sugar
- 1 cup flour
- ¼ cup unsweetened cocoa
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon vanilla powder or vanilla extract
- ½ cup melted butter
- 2 eggs*
- 1 cup sifted powdered sugar
- 2 teaspoons sifted unsweetened cocoa
- ¼ teaspoon white pepper
- 1 Tablespoon cinnamon
- 2 Tablespoons softened butter
- 2 Tablespoons milk
- Pre heat oven to 350 degrees.
- Grease an 8x8 or 9x9 square pan.
- Mix the dry ingredients in a medium bowl.
- Mix the wet ingredients in a small bowl, add to dry ingredients and stir well.
- Spread the mixture in the greased pan.
- Bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- Combine the dry ingredients in a small bowl.
- Add the butter and milk, stirring well.
- Frost the cooled brownies and cut into desired size. ( I am rarely that patient. I often frost the brownies while they are still warm.)
- * Two eggs produce a cake type brownie. If you prefer a fudge like brownie, use just one egg.