Alright, let’s talk about them Dolly Parton brownies, ya hear? I ain’t no fancy baker, mind you, but I do know a thing or two about makin’ somethin’ sweet for the grandkids. And these here brownies, well, they’re somethin’ special, even for an old gal like me.
First off, you gotta get yourself one of them Dolly Parton brownie mixes. They say Ghirardelli is good too, all fancy and whatnot, but I stick with Dolly. She’s a good woman, that Dolly. Anyways, get that mix and don’t go gettin’ all flustered.
- First thing, grease up a pan. A smallish one, mind you. Don’t want them brownies spreadin’ too thin. I use that spray stuff, easy peasy.
- Then, dump that brownie mix in a big bowl. Big enough to stir good, ya know? And don’t forget that little packet of fudge stuff that comes with it. That’s the secret, I tell ya.
Now, crack an egg in there. Just one, don’t get greedy. And then some melted butter. About half a cup, they say. I just eyeball it, myself. A little more, a little less, ain’t gonna hurt nobody. And a splash of milk. Not too much, just enough to make it all come together.
Then comes the work. You gotta stir that stuff good. Real good. They say fifty strokes, but I just stir till it looks right. You know, all mixed up and smooth, no lumps or nothin’. Don’t overmix it, though. That’s what they say, and I reckon they’re right. Makes ’em tough, they say.
Pour that batter into your greased pan. Spread it out even, so it ain’t all lumpy bumpy. Then, stick it in the oven. Now, my oven, she’s a bit temperamental, so I gotta watch it close. They say 32 to 35 minutes at… well, whatever the box says. But I just poke it with a toothpick. If it comes out clean, it’s done. If it’s gooey, it needs more time.
And let me tell ya somethin’ else. Don’t bake ’em too hot or too long. That’s what ruins ’em, makes ’em all dry and crumbly. You want ’em nice and moist, you hear? A little gooey is good, in my book.
Once they’re done, let ’em cool a bit. Don’t go tryin’ to cut ’em right outta the pan, you’ll just make a mess. Let ’em sit for a spell, then cut ’em into squares. Big squares, small squares, whatever you fancy.
And then, well, then comes the best part. Eatin’ ’em. Warm, with a glass of milk… nothin’ better. Them Dolly Parton brownies, they’re just the ticket. Sweet and fudgy, and they make everyone happy. Even my grumpy old husband cracks a smile when he gets ahold of one.
So, there you have it. My secret to makin’ the best darn Dolly Parton brownies you ever did taste. It ain’t rocket science, folks. Just some good mix, a little bit of love, and a whole lotta common sense. And don’t forget, smaller pan makes ’em thicker and better!
Now go on and bake yourself a batch. You won’t regret it. And if you do mess ’em up, well, just try again. That’s what I always say. Baking ain’t about being perfect, it’s about makin’ somethin’ sweet for the people you love. And that Dolly Parton mix makes it easy even for someone like me. So that’s it, that’s how you make some good brownies like I do.
Tags：Dolly Parton, Brownies, Baking, Recipe, Dessert, Easy Recipe, Box Mix, Ghirardelli, Fudge, Southern Cooking