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Maggie's Decadent Brownies Recipe - Decadent is the only way to describe this fudgy brownies recipe with marshmallows.
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0:00
- Hey, y'all! Happy whatever day it is.
0:03
(giggles)
0:04
I think this is a Wednesday, right, Eddie?
0:06
(laughs) I don't know.
0:07
(in background) - It's Wednesday, yes.
0:08
(chuckles)
0:09
- Anyway, I hope y'all are having a good day
0:11
and I am so happy that you've joined us here in
0:16
not my kitchen, but Bobby's kitchen.
0:18
Look, I'm already getting butter all over me.
0:20
Oh, I forgot I had it on my spatula.
0:23
So, I'm fixing to share with y'all a recipe
0:27
that was given to me by a very special friend.
0:31
Her name was Maggie.
0:33
Her name is Maggie.
0:35
And the name of this is Maggie's Decadent Brownies.
0:39
So I've got 4-ounces of chocolate
0:44
in here along with two sticks of butter.
0:47
So, Maggie tells us right off the bat, this is decadent.
0:52
So, I'm going to put it in a microwave.
0:56
And she says, to microwave it for three minutes.
1:01
So, let's see what else they tell us to do.
1:04
She tells us after three minutes in there to
1:06
make sure the chocolate is completely melted.
1:09
And we're gonna to add the eggs,
1:11
and 2-cups of sugar, and a teaspoon of vanilla extract.
1:17
(coughs)
1:19
This is decadent, y'all.
1:21
- It already smells decadent.
1:23
- I know it smells decadent, dunnit? And I wouldn't--
1:26
I wouldn't expect anything less from Ms. Hart.
1:39
Okay. Now, I added this sugar first because I--
1:43
Ouch, it's so hot I didn't want it to cook our eggs.
1:49
So, in goes our vanilla.
1:55
So,
2:00
we're going to add our eggs one at a time.
2:04
Oh, a double yolk!
2:07
You don't see the double yolk?
2:10
Kinda like a bathing suit-- suit top, doesn't it?
2:14
The top to a bikini. (chuckles)
2:17
I love that!
2:18
You know, we don't get many double yolks
2:21
from eggs that we buy from the supermarket.
2:24
Very, very seldom.
2:25
But when I had my chicken coop, and look, they're
2:29
like Siamese twins, Eddie, they're--
2:33
(chuckles)
2:34
they're actually
2:37
joining a--
2:37
they're adjoined.
2:40
Okay. So, but I used to get a lot of double yolks
2:44
when I had my chicken coop
2:49
and I can't wait for us to get
2:52
into Dogwood because I'm going to get my chickens back.
2:59
I'm gonna have me a chicken coop
3:02
if I have to go out there myself and string up some--
3:06
some wire (chuckles)
3:08
to keep 'em in,
3:10
cause the raccoons will sure come get 'em,
3:12
you know, if you don't find a way to protect them.
3:17
All right, so, I'm gonna get a fork so I can
3:21
beat those eggs a little bit
3:23
(clatter) Uh, oh.
3:26
Oh, oh. Butt-shot.
3:29
You missed it, Eddie.
3:30
- I didn't get it.
3:31
- You missed the butt-shot.
3:33
Okay. I can't get over...
3:37
I've never seen the double yolk
3:40
that was actually joined together, like that.
3:44
Can't even beat it up.
3:50
Okay. So, I just want to make sure
3:54
that--
3:57
that chocolate and sugar won't turn this stuff,
4:01
scrambled eggs.
4:06
No, it's all right.
4:09
It had cooled down enough.
4:13
Okay.
4:24
So, we just want to incorporate
4:27
our eggs in that batter really well.
4:33
So, somebody told me yesterday,
4:37
Eddie and I were out running-- running errands.
4:41
Look at that, that's--
4:42
I think that's from that double yolk.
4:47
And I said, I couldn't hardly wait to get in our house
4:49
because I definitely wanted to take everybody on a tour,
4:53
to show them what we've been doing for the last six months.
4:59
And somebody said to me,
5:02
"Oh, I'm so happy to know that.
5:07
You need to do a room a day."
5:11
And I said, "that's such a wonderful idea."
5:14
Because it would be hard,
5:16
the video would really be long, wouldn't it, Eddie?
5:19
To try to give a tour of the whole thing?
5:22
- Well, depends on how fast-- - On what?
5:24
- How fast we walk.
5:26
- You know I ain't walking fast.
5:28
(laughs)
5:29
You know I'm not walking fast.
5:32
Okay. So, now that's well incorporated.
5:35
Let's see what they tell us to do next.
5:38
Oh, okay. We added the sugar,
5:41
the--
5:42
beaten eggs,
5:43
a teaspoon of vanilla, and
5:46
now we gonna add the flour
5:47
and stir to combined, spread the battery evenly
5:50
in the prepared pan and bake for 25 minutes.
5:55
Okay.
5:56
So, this is our flour and it--
6:02
it is all purpose flour.
6:05
- Not a lot of flour.
6:07
- No, lotta sugar though. (laughs)
6:16
Yeah, that-- that works a little better.
6:19
All right, now, it said a prepared pan.
6:22
So, that tells you that it needs to be sprayed
6:25
with something non-stick.
6:27
But what I did, when I unwrapped my two sticks of butter,
6:32
I just took the paper
6:35
that the butter was in,
6:36
and I used it to grease my pan.
6:40
And that worked out perfect,
6:43
cause I had two sticks of butter
6:45
and two sheets of like the wax paper, that it comes in.
6:54
Now, the thing I do like about
6:57
Margaret Jo's recipe is
7:01
I hadn't had--
7:02
I have not had to pull out a mixer yet.
7:07
Okay. So, we're putting this in the oven for 45 minutes--
7:11
for 25 minutes. And I will see y'all back then.
7:15
Okie-dokie, the brownies are almost
7:17
ready to come out of the oven.
7:20
Maggie's decadent brownies.
7:23
And now, we gonna make the frost and it goes on 'em, y'all.
7:28
And I have to say,
7:31
I've been talked about a lot
7:33
cause of the butter I use,
7:35
but do y'all realize that Maggie's decadent brownies has
7:39
one pack a butter in it?
7:41
It's got four sticks of butter. You go, girl!
7:44
(laughs)
7:47
So,
7:48
for the frosting,
7:50
we're gonna melt four
7:51
1-ounce blocks of cheese,
7:57
- Of chocolate. - and it's--
7:59
Not cheese.
8:00
(laughs)
8:02
I think I'm thinking a cream cheese, maybe?
8:06
This is unsweetened chocolate, right, Teresa,?
8:09
- Yes, ma'am. - That you have up here?
8:11
- Yes, ma'am.
8:11
- And then we've got our two sticks of butter
8:15
and Maggie tells us,
8:17
because this frosting really doesn't get cooked.
8:20
She tells us, to use that pasteurized egg substitute.
8:27
Am I correct, Teresa? - Yes, ma'am.
8:29
- When I say that? - That is correct.
8:32
- But I don't have any of that.
8:36
You know what? - I say we leave it out.
8:39
- I don't think I'm gonna put eggs in it.
8:43
The eggs would help bind it together.
8:48
But rather than me using my raw eggs that I have,
8:54
I just don't want to chance getting anybody sick,
8:58
you know, with them.
8:59
- And we are going to eat these.
9:00
- Yes. They gonna make me eat it, y'all.
9:04
Theresa said that I had to eat some.
9:07
- And Eddie and Theresa. (laughs)
9:10
- All right. So, let's see.
9:11
I think she'd probably tells us this for three minutes again
9:15
she had a us warm this.
9:17
Let's see.
9:19
Three minutes. Yup.
9:21
It's actually the same amount that we used for the brownies.
9:28
We're gonna
9:31
make sure
9:33
you do whatever you need to do, Theresa.
9:35
- I'm gonna bring it over here for you,
9:36
so it's a little easier. - Oh, thank you.
9:39
Yes, because we're going to pour this frosting on them
9:42
while they're warm.
9:49
All right. That's one pound of--
9:52
(laughs)
9:54
Everybody get in the picture here.
9:58
You just go, Maggie. I'm telling ya.
10:03
- Yeah. I mean it's pretty much pure sugar and butter.
10:06
- Yes.
10:07
Yes.
10:10
All right. Well, this is going to be really, really stiff
10:15
and I don't think it, the eggs would do that. Do you, Eddie?
10:19
I'm gonna add my vanilla flavoring.
10:24
Give it a little moisture.
10:31
- So, do you remember her ever baking--
10:34
- No.
10:36
No, I don't.
10:39
I'm sure she did though.
10:42
When she was at home,
10:46
but being our teacher, you know, we didn't have--
10:49
I know some of the girls used to hang out with her.
10:53
Some of the kids that were ahead of us, you know, like
10:57
if I was a sophomore or junior,
11:00
there was some senior girls and girls below us that
11:05
were really, like Susan, like Bubbles.
11:07
She was five years--
11:08
She is five years younger than me.
11:12
So, her class got real close with Margaret Jo.
11:17
Like I said, she just had a lot in common with us
11:22
being not much older than us.
11:25
You know what, I think--
11:28
I think I'm gonna have to put this back in the microwave,
11:31
Eddie.
11:35
- How much egg substitute was supposed to go in there?
11:37
- Like a fourth of a cup, something like that,
11:39
- So-- - Half a cup.
11:42
So,
11:45
that--
11:47
that actually didn't get very hot
11:51
at the end of the three minutes.
11:56
The butter and the chocolate wasn't all that hot, so.
12:02
And I may wind up having to add a little cream to it.
12:07
But it's okay.
12:10
Okay. So, that was the end of an extra minute.
12:16
So, let's see what we got. Yeah.
12:20
Yeah. It needed just a little-- little bump.
12:31
And I am gonna add just a little cream.
12:35
To make up from us not having the liquid
12:41
of the
12:44
pasteurized eggs.
12:49
That looks pretty darn good, doesn't it, Eddie?
12:51
(laughs)
12:53
You smiling hard, Eddie? - Yeah, it smells good.
12:55
(laughs)
13:01
- Wow.
13:05
If this doesn't satisfy your sweet tooth, y'all,
13:10
I don't think it can be satisfied.
13:16
(chuckles)
13:19
Wow.
13:29
Yeah, that little bump in the microwave helped it.
13:34
It just didn't get hot enough those first three minutes
13:41
There is not a better word, for this, than decadent.
13:53
Taste, Eddie.
13:57
- Okay, the kitty cat is like harassing me.
14:01
- Oh, she is?
14:02
- She keeps scratching. - She's grabbing your cord.
14:03
- She's grabbing my cord, my leg, everything.
14:06
- For good reason.
14:08
Looks so good. And it's chewy.
14:12
(joyfully exclaims)
14:15
- Yum! That's like eating fudge outta--
14:16
- Oh, it is. It's like eating a chocolate cake,
14:19
chocolate pancake in fudge.
14:22
- I wanna tell, y'all
14:33
what kind of person Margaret Joe Hart was.
14:38
She and Bubbles would come over
14:40
when I first started the bag lady,
14:44
and they would help me, they would go to the grocery store,
14:47
and find my groceries for me.
14:50
Because they knew, you know,
14:51
the only money I had was whatever the children brought
14:54
in from that day's revenue.
14:56
And, so, it went on for a year and a half that away.
14:59
And--
15:02
Kenny, who's a friend of mine, called and said,
15:05
Paula the Best Western kitchen is empty.
15:09
And he said, you really need to go down there
15:11
and try to get that space.
15:14
So, I did.
15:16
And naturally at night I wanted to be able to cook steaks
15:19
and, you know, I had no way to cook them.
15:23
So, Maggie and Bubbles was over here one time,
15:28
and I said, you know, showing them all around,
15:32
I said, you know, we should add a grill,
15:34
you know, so, I can grill steaks.
15:36
And Maggie said, well, Paula, I've got one
15:40
that was in the Oglethorpe.
15:42
Her mother and father owned Oglethorpe hotel/motel,
15:49
And Oglethorpe restaurant where a lotta people went to eat,
15:53
- Wow.
15:54
- And she said,
15:57
I'm gonna bring you over the one that was in our restaurant.
16:01
And she said, I want you to have a grill.
16:04
So, the next time they came, honey,
16:06
they came loading up that gas grill
16:09
and put it in my kitchen.
16:11
So, that's the kind of people that
16:14
I've been around all of my life. You know, good people.
16:20
And--
16:22
so, that sums it up,
16:23
what kind of person Margaret Jo was.
16:26
So, I send you, honey, love and best dishes, today.
16:30
And thank you for everything that you ever did for me.
16:33
And especially for this wonderful, wonderful recipe.
16:38
(giggles)
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