An exquisite chocolate brownie that will meet the expectations of baking connoisseurs; this recipe is handed down through the generations and withstands the test of time. A chocolaty, chewy brownie that melts in the mouth is an indulgence that many enjoy. The sweet smell of baking chocolate brownies wafting throughout a house brings kids running. As a snack or a dessert, the brownie is popular and has manyvariations; from a la mode, to special sauces. Yet, the origins of the brownie are shrouded in mystery.
No one knows who invented the brownie; but there are numerous stories and old wives’ tales about the first brownie recipe. It could have been a biscuit that accidently got melted chocolate added; or perhaps it was the baker who forgot to add enough flour to a cake recipe. Most culinary historians agree on one thing: it did originate in the United States.
Recipes for the first cake-like chocolate brownie are traced back to 1905-1906. Variations begin to make their way into the cookbooks; however, the brownie that is so loved today didn’t become widely popular until around 1920; probably because chocolate became more easily obtained by that time. Like today’s recipes, the early recipes for brownies called for butter, eggs, sugar, flour, melted chocolate, and nuts in varying quantities.
The following recipe is one of the best brownie recipes found.
- ¾ cup flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup butter or margarine
- 1 cup sugar
- 2 eggs
- 2 Tblsp (heaping) cocoa powder or two squares of baking chocolate
- 1 tsp vanilla
- 1 cup chopped walnuts (optional)
- 1 pkg toffee chips (optional)
- Sift flour, salt, baking powder together. Mix in walnuts and toffee chips.
- Cream butter or margarine until soft and smooth.
- Add sugar gradually and cream until fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in cocoa (or melted chocolate squares) and vanilla.
- Add dry ingredients and beat until blended.
- Bake in a greased and lightly floured 9 inch square baking pan.
- Bake at 350 degrees until done. (Shine on top; or insert toothpick in center- should come out somewhat doughy. Overcooking will result in more cake type brownie rather than chewy)
- Cool in pan and cut into squares
- Dust with confectioner’s sugar or frosting
- To make blondies substitute brown sugar (1 cup firmly packed) for regular sugar and omit cocoa.
- Add chocolate chips (semi-sweet, milk, or white)
- Add butterscotch chips
- Add peanut butter chips
- Substitute pecans for the walnuts
- Serve warm topped with ice cream
- Top with vanilla frosting and decorate with holiday candies
Served warm with toppings or cooled with no accompaniments; these brownies are sure to please even the most demanding taste buds.
The copyright of the article Best Ever Brownies Recipe is owned by Cheryl Weldon and permission to republish in print or online must be granted by the author in writing.