Chocolate brownies are popular around the world. They originated in the U.S and, even though there is no exact date for their creation, the recipe was first printed in 1906. Since then, a number of variations have been made, and now you can find more than 100,000 kinds on the internet. This moist and delicious chocolate dessert is considered a cookie bar, rather than a cake, because brownies are eaten with our fingers, like cookies, whereas cake requires the use of forks. Brownies can be eaten on their own or with ice cream on top, accompanied by a hot/cold beverage.
Brownies were an accident, according to Betty Crocker’s Baking Classics book. A Maine cook called Mildred Brown was baking a chocolate cake for her family and forgot to add the baking powder. The result was a flat chocolate cake which she later served instead of disposing of it. This cookie bar is simple to prepare and the ingredients are available in grocery stores.
“Mildred Brown was baking a chocolate cake for her family and forgot to add the baking powder.”
The first published recipe required:
- Two squares of unsweetened melted chocolate
- One cup of sugar
- 1 unbeaten egg
- ½ cup of flour
- ¼ cup of melted butter
- ¾ teaspoon vanilla
- ½ cup of walnuts cut in pieces.
You mix all the ingredients and pour the batter into a seven-inch square pan with cooking spray (It is important to spread the mixture evenly). Bake for thirty minutes in a slow oven and then cut it into squares.
I would recommend letting the brownie cool down before cutting it; otherwise it will crumble to pieces. Also, if you’re allergic to walnuts, you can replace them with almonds or peanuts. When I prepare it, sometimes I add powdered coffee to the batter so it acquires a mocha flavor.
In case baking is not your thing, you can always go to the supermarket and buy a prepared mix that only needs water and melted butter. And if you’re feeling lazy you can buy some in a coffee shop or bakery. This appetizing, sweet bar cookie is a guilty pleasure which can’t be resisted.
CHECK OUT THESE LINKS
ABOUT THE AUTHOR
Milena Gigliotti is a freshman student at International University of Santa Cruz. She’s a fan of dystopian novels and a pasta lover.