Author of Ed Engoron’s Choclatique, Running Press, 2011
The brownie was born right here in the U.S. of A. and remains one of America’s favorite baked desserts. Where did it come from? We aren’t sure where, although evidence points to New England in the first few years of the 20th century. Cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake. There are thousands of recipes, both “cakey” and “fudgy” types. They’re all delicious.
As with many foods, the origin of the brownie is shrouded in myth, even though it is a relatively recent entry to the food pantheon, first appearing in print in the early 20th century. The legend is told variously: a baker mistakenly added cocoa to a batch of biscuits…a baker was making a cake but didn’t have enough flour… a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. When her cake didn’t rise properly, she cut and served the flat pieces. Alas, the actual “inventor” will most likely never be known and given credit for this American classic.
Choclatique’s Easiest, Richest, Darkest Chocolate Brownies
(No Frosting Necessary)
Yield 16 bars
1/3 cup butter, cut into pieces
2 tablespoons water
1 cup granulated sugar
1 2/3 cups Choclatique Dark Chocolate Chips
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped, toasted pecans (optional)
- Preheat oven to 325º F.
- Grease an 8-inch-square baking pan. Set aside 1/3 cup of the morsels.
- Mix together the butter, water and sugar, bring to a boil and remove from het. Add the chips and stir until melted. Pour into a medium bowl.
- Stir in eggs, one at a time; whisk until blended. Stir in vanilla extract.
- Add flour and salt; stir well.
- Stir in remaining 1/3 cup morsels and nuts.
- Pour into prepared baking pan.
- Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool in pan on wire rack. Cut into bars.
ChefSecret: For a richer, more complex flavor and nutty texture add 1/2 cup of Choclatique Roasted Cocoa Nibs when adding the pecans. Experiment by adding different nuts to your brownies—my favorites are roasted cashews and walnuts.
If you don’t have time to weigh and measure, then try our better than homemade Choclatique Double Dark Chocolate Brownie Mix which is made with Crushed Dark Chocolate. In about 20 minutes you can be enjoying my secret recipe of Choclatique’s delicious warm, out-of-the-oven brownies.