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What is Your Secret to the Perfect Brownie?

How to Become an Unconditional Brownie Connoisseur!

Brownie lovers know this square dessert is a not a cake. It’s not really a cookie either. So, how do you characterize it? Depending on the cook, this baked square is either more fudge like or cakey in nature and may include chocolate chips, nuts or other ingredients. It certain circles it’s a chocolate less square or blondie. Check out Kitchology’s Eat.Better app to find some great brownie variations.

Personally, I love a brownie with a cup of coffee or tea. On special occasions I serve them sundae style topped with my favorite ice cream. They’re also delicious sprinkled with powdered sugar, dolloped with whipped cream, sprinkled or frosted.

Brownie History

Thank Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel, for creating the brownie. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. Behold the Palmer House Brownie with walnuts and an apricot glaze.

Brownies first appeared in the 1896 version of the Boston Cooking-School Cook Book by Fannie Farmer; the reference was to molasses cakes baked in individual tin molds. Modern versions appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34) and the 1906 edition of Farmer cookbook. These recipes produced a relatively mild   cake-like brownie.

The “Bangor Brownie” opts for a richer fudgier creation that calls for an extra egg and additional chocolate square. Maine food educator and columnist Mildred Brown Schrumpf  believes todays’ brownies were actually invented by a housewife in Bangor Maine.  The Oxford Companion to American Food and Drink (2007) refutes Schrumpf’s premise. Six years later The Oxford Encyclopedia of Food and Drink in America (2013) had time to chew on it and rescinded their earlier assertion, citing several 1904 cookbooks that included a recipe for “Bangor Brownies”.

My Personal Recipe:

brownieI have my own Bangor Brownie recipe. Note the  substitutions:

INGREDIENTS

  • 1/2 cup (2 3/4 oz) organic semi-sweet dark chocolate
  • 1/2 cup (2 3/4 oz) coconut flour
  • Pinch of sea salt
  • 6 organic eggs
  • 1/2 cup raw honey, organic maple syrup or coconut sugar
  • 1 stick butter
  • 1/2 cup coconut milk
  • 1 teaspoon organic vanilla

DIRECTIONS

  1. Preheat oven to 320°F .
  2. Combine and melt chocolate with butter and melt in the microwave on medium setting
  3. Add the eggs, sweetner, coconut milk and vanilla in mix master or whisk by hand.  Mix for 8-10 minutes until smooth.
  4. Add the chocolate and blend well.
  5. Add the flour and salt. Blend well.
  6. Pour into a 9 inch baking tin lined with baking paper or use baking spray.
  7. Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 mins to make sure as oven temps may vary.
  8. Remove from the oven and cool.
  9. Spread with homemade frosting or use a ganache

FROSTING

INGREDIENTS:

  • 1 1/2 cups confectioners’ sugar
  • 4 tablespoons butter
  • 3 tablespoons evaporated milk
  • 6 tablespoons unsweetened organic cocoa powder
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside OR place into a food processor to grind out lumps..
  2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
  3. Blend in vanilla.
  4. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Share your special #brownie recipes with us @kitchology and @kitchenchick123.

Iris Sherman

About Iris Sherman

Co-founder of Kitchology. I am an entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference, specifically for those who are dealing with special dietary needs. My goal is to provide the tools to deliver an enriched food experience and the community to embrace it. Converse with me @Kitchenchick123

Iris Sherman
About Iris Sherman 223 Articles
Co-founder of Kitchology. I am an entrepreneur and mom dealing with food allergies in my family. My passion is to make a difference, specifically for those who are dealing with special dietary needs. My goal is to provide the tools to deliver an enriched food experience and the community to embrace it. Converse with me @Kitchenchick123

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