As we move toward the end of summer, the evenings are cool
enough to start thinking about baking again.
As we move toward the end of summer, the evenings are cool enough to start thinking about baking again.
Not only that, but school is just around the corner. We will need treats for school lunches, or perhaps a plate of goodies to take to class, or sell at a bake sale.
Or, we may just feel like indulging our sweet tooth with something homemade.
Nothing suits all these requirements any better than the good old brownie.
As I was preparing to write this, I started wondering when brownies originated. Several sources on the Internet indicated that brownies were created by accident when a home cook forgot to add baking powder to a chocolate cake recipe.
However, most chocolate cake recipes I consulted use milk as well as leavening, and the proportions are different than those for brownies, so I’m not sure about the accident theory.
What several sites also mentioned was that a brownie recipe appeared in the 1897 edition of the Sears catalog, so brownies have been with us a long time.
There are plenty of boxed mixes out there, but you must add oil and an egg, and making brownies from scratch only involves a few additional steps. I think the results are definitely worth it. Plus, compared to cookies, there is no dipping, dropping, rolling or cutting. Just bake, cool and cut into squares. Or eat the entire panful with a spoon. That part is up to you.
Here is the basic brownie recipe that I have been eating since the 50’s, the 1950s that is. It is from the back of the Baker’s Chocolate package.
Before microwaves, we melted the chocolate and butter together in the top of a double boiler. However, melting these two fatty products together is one of the things the microwave does best.
Baker’s One Bowl Brownies
makes 24 1-inch brownies
4 squares (4 ounces) unsweetened baking chocolate
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup pecans or walnuts (optional)
Step 1: Prepare a 13″x9″ baking pan by lining it with foil. Allow the foil to drape over the two short edges for ease in removing the brownies. Butter the foil.
Step 2: Preheat the oven to 350 degrees F.
Step 3: Microwave the chocolate and butter together in a large microwavable bowl on high for about 2 minutes or until butter is melted. Remove and stir until chocolate is melted.
Step 4: Stir in sugar, eggs and vanilla, mixing well after each addition. Stir in flour and nuts, if using; stir until well blended.
Step 5: Spread into prepared pan.
Step 6: Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs. Do not overbake.
Step 7: Cool in pan, then lift out and cut into squares with a serrated knife.
Here is a slightly different, smaller recipe that I’ve included before. The baked brownies lend themselves to being cut into simple shapes, for a kids’ party or other special occasion.
Brownies
(adapted from RealSimple magazine.)
1/4 c. flour
1/4 t. salt
1/4 t. baking soda
2 Tbs. cocoa powder
3 oz. bittersweet chocolate, chopped, or chocolate chips
3 Tbs. unsalted butter plus more for greasing foil
1/2 c. sugar
1 large egg plus 1 yolk
1 tsp. vanilla
Step 1. Heat oven to 325 degrees.
Step 2. Line an 8″x4″ inch loaf pan with foil, allowing foil to extend past the sides so you can lift out the brownies.
Step 3. Grease foil with soft butter.
Step 4. In a small bowl, whisk together flour, salt, baking soda and cocoa.
Step 5. Melt the chocolate and butter together in a large bowl in the microwave.
Step 6. Whisk in the sugar, eggs and vanilla.
Step 7. Whisk in the flour mixture until just combined.
Step 8. Bake for 25 to 30 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
Step 9. Cool in pan on rack at least 20 minutes.
Step 10. Pull out with the foil and turn onto a cutting board.
One use for these would be to cut rounds with a biscuit cutter and use as the base for ice cream sundaes, a perfect after-school treat.
The Blondie is a variation of the brownie that is golden rather than chocolatey. I am still searching for the version of Blondies that I vaguely remember from my childhood, but in the meantime here is a highly edible variation:
Toffee blondies
(adapted from Everyday Food magazine)
This recipe called for toffee bits, and said they would be easy to find near the chocolate chips. They weren’t. The first time I made this, I used a chopped up Heath bar and chocolate chips; the second time I used butterscotch chips and chocolate chips. I liked the Heath bar version better.
1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups flour
1 cup toffee bits (or 1/2 cup chopped up Heath bar and 1/2 cup chocolate chips)
Step 1: Preheat oven to 350 degrees F. Line bottom and sides of an 8″ square baking pan with foil with overhang on two sides. Butter the foil.
Step 2: In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour and beat until combined.
Step 3: Stir in candy bits by hand.
Step 4: Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove from oven and cool completely in the pan.
Step 5: Lift from pan using foil handles. Peel off foil and cut into squares with a serrated knife. Blondies can be stored in an airtight container at room temperature for up to 5 days.
