This is one recipe, which has been tested and tried very often over past two decades in my kitchen. Those were the days when we relied on family, friends and magazine cutouts and sometimes that extended to the free recipes on cereal boxes and baking chocolate wrappings…everything was clipped and jotted on scraps of papers and saved in a recipe file in a firm hope that someday….we will try or pass this on to our children.
I found Baker’s recipe for brownies totally unparalleled and would like to share the same with you today.
4 squares unsweetened Baker’s chocolate (4 oz)
¾ cup unsalted butter (one and half stick)
2 cups sugar
3 eggs, slightly beaten
1 tsp vanilla
1-cup all- purpose flour
1 cup coarsely chopped walnuts, optional
Preheat the oven to 350 F or 180 C.
Slowly melt the chocolate and butter over top of a double boiler or in a heatproof bowl over simmering water, stirring occasionally until smooth.
Mix in the sugar using a whisk. Remove from heat.
Add eggs and vanilla, mixing in everything evenly.
Evenly mix in flour and coarsely chopped walnuts. Reserve some to sprinkle on the surface.
Spread the mixture on a greased and lined tray and smooth the surface.
Add the remaining walnuts.
Bake about 35 minutes, or until a toothpick inserted in centre comes out with fudgy crumbs.
Remove the tray from the oven and let the brownies cool for at least 10 minutes.
Flip the contents on a chopping board and cut them into tiny squares.
Serve the brownies warm or with a scoop of vanilla ice cream.
(Recipe Source: Baker’s Chocolate –One-Bowl Brownies)
Here is another classic recipe for brownies that uses cocoa and is a double chocolate treat with frosting.
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup Hershey’s Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting
3 tablespoons butter or margarine, softened
3 tablespoons Hershey’s Cocoa
1 tablespoon honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, honey and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.
The recipe makes about 1 cup frosting.
Heat oven to 350 F or 180 C. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack.
Prepare creamy brownie frosting; spread over brownies.
Cut into squares. The recipe yields 16 brownies.
Did you know that the First Brownie was created in the kitchen of the Palmer House Hotel in Chicago during the 1893, during an event honoring the 400 years after Christopher Columbus had arrived to America, when Mrs. Bertha Palmer requested the Palmer House chef to create a ladies dessert, something petite, that would be easier to eat than a piece of pie, and a smaller serving than a slice of layer cake.
To read more about the history of brownies, click here.