Chocolate brownies are a classic American treat. Chewy, fudgy, or cakey? Dark or milk chocolate? Middle or edge? Warm fresh from the oven or cool to the touch? There are as many brownie recipes as there are ways to enjoy them.
One of the theories about the origin of the first brownies comes from Chicago’s Palmer Hotel in 1893. The World Columbian Exposition was held in Chicago that year, and the socialite and philanthropist Bertha Palmer was head of the Board of Lady Managers for the Exposition. She directed Palmer House pastry chefs to come up with a recipe for a dessert that would be easy to transport in boxed lunches sold at the Women’s Pavilion. More specifically, she asked the hotel chefs to come up with something small that could be picked up and eaten without a fork. They were a hit in 1893 but brownie recipes first appeared in printed cookbooks in 1904.
Brownies often, but not always, have a glossy “skin” on their upper crust referred to as flint. You can add anything to brownies to give them a distinct flavor. Nuts, M&Ms, and dried fruit with Walnuts being the most popular add in. Frosting can also be used. A brownie variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. Blondies have a much lighter and softer taste than brownies. More of a butterscotch flavor from the brown sugar. Slutty brownies have cookie dough and Oreo cookie layers. These brownies are easy to overindulge in therefore they are slutty.
One of the first desserts I made were brownies. I made them from a boxed mix, and they were cooked in the microwave. Microwaves were the new kitchen appliance in the 80’s and a boxed mix included the pan to bake them in. It’s easy to eat a whole pan of brownies so I tend to make one at a time in the microwave. This brownie comes out a little more like cake but topped with chocolate syrup and vanilla ice cream. It satisfies the most demanding sweet tooth. If a box mix doesn’t suit you, I have included a recipe for made from scratch brownies. I am not picky, so I like both.
Mug brownie with brownie mix
1/2 cup unprepared brownie mix
3 tablespoons water (can substitute coffee or milk)
Spray a large mug with baking spray (at least a 16 oz mug or a small bowl will work).
Combine the brownie mix and water in the mug and stir to combine, about 30 seconds with a fork.
Microwave on high 60 to 90 seconds. Depends on wattage, to avoid a chewy brownie start with 60 seconds and add 15 -30 seconds as needed.
Top with whipped cream, ice cream, Nutella, or chocolate chips. Strawberry ice cream is also good.
Fudgy brownies
Ingredients:
½ cup cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans
Directions:
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt, and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; cool completely and use a sharp knife and a spatula to help them loosen from the baking dish.
