Thursday, 30 May 2013

The Brownie

Brownies have been around since the 1920's and were originally named "Bangor Brownies" after the city in Maine where they first gained popularity. There is something indescribably comforting about these brownies, especially when accompanied by a glass of fresh milk. But... what makes the perfect brownie?

There are many opinions, gooey or chewy, milk chocolate or dark chocolate, nuts or no nuts, fudgy or cakey, the list goes on. I imagine the perfect brownie to be soft and a little gooey in the middle, a little chewy at the top, caramelised and crisp on the outside edges.

This recipe is my favourite so far and I enjoy making them even more as the recipe is a golden oldie adapted from Betty Crocker's Old Fashion Cookbook. Who doesn't love a little nostalgia?

You can add nuts to the inside or sprinkle on top and if your feeling a little wild, you can drizzle over melted white chocolate and honey roasted macadamias. The options are endless and the taste is delicious. Here is the recipe -


1/2 cup butter 
8 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1 1/2 cups of sugar
1 1/4 cups plain flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs
chopped nuts of your choice (optional)

Heat the oven to 175C. Grease rectangular pan, 13 x 9 x 2 inches.
Heat butter and 1 cup of chocolate over low heat, stirring constantly until melted.
Remove from heat and stir in sugar, flour, vanilla, baking powder, salt and eggs until smooth.
Add the remaining chocolate chips to mixture. 
Spread into pan and top with nuts.
Bake for 25-30mins. 

P.S. I cut my brownies just after I had taken them out of the oven, it is much easier to get a straight line before it cools. I left them in the tray until completely cool (if you can wait that long) and then removed them with ease! Makes around 36 brownies. 

I hope you all enjoy these brownies as much as my family and I do, happy baking! 

Melanie xo