Brownies were developed in the United States at the end of the 19th century and popularized during the first half of the 20th century. The exact origin of the dessert is debated, but the first-known use of the word brownie in print appeared in the 1896 version of The Boston Cooking-School Cook Book by Fannie Farmer. This recipe was for a more cookie-like bar that used molasses to achieve the dark brown color for which the dessert is named after. Culinary historians have traced the first chocolate cake-like brownie back to the 1906 edition of the same cookbook. Technically classified as a bar cookie rather than a cake, brownies are typically eaten by hand like cookies whereas cake is eaten with a fork. Brownies are often paired with a glass of cold milk or topped with a scoop of vanilla ice cream. Some aficionados love the gooey center pieces, while others prefer the crunchy edges. Whatever one's preference, brownies are sure to satisfy both chocolate and pastry cravings.
Recipe Servings: 6
Ingredients
- 1 cup unsalted butter
- 4 oz unsweetened dark chocolate
- 4 eggs
- 1¼ cups sugar
- ¾ cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3¼ cup walnuts, chopped
Directions
- Preheat the oven to 350°F.
- Grease and flour a 9 x 13-inch glass baking dish.
- Melt butter with chocolate in a double-boiler. Allow mixture to cool.
- Sift flour, salt, and baking powder.
- Whisk the eggs and sugar to a light froth.
- Gently fold in chocolate and butter mixture, then flour and walnuts. Do not overmix.
- Pour batter into baking dish.
- Bake for 25 minutes, or until center is just set.
- Cool for 30 minutes before cutting into squares.
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