American-style Pancakes

American-style Pancakes

Sunday, 10 July 2011

Fudge Brownies

Welcome to the Enchanted Stove where everyday the stove top is full of delicious things to eat. Let's cook something magical.

Fudge Brownies

Chocolate Brownies

Fudge Brownies
Chocolate brownies--the all American favourite dessert is the perfect treat to have either at the end of a great meal, as a snack or topped with scoops of vanilla ice-cream with hot chocolate sauce! They are the a bit overrated, I know. But they are my favourite childhood treat. What are chocolate brownies?  Chocolate brownies are what is known as bar cookies...cookies that are made in a square pan and cut into 2 1/2 inch squares.  They are made of chocolate, flour, eggs, Baking Powder, sugar, and chopped walnuts or pecans.  The variation of a chocolate brownie is a 'blondie'---a butterscotch brownie. 

Brownies were first made in 1893 by a chef at the Palmer House Hotel as requested by  Bertha Palmer, a business sociallite  who callenged the chef to make a cake to serve to the ladies who attended the Colombian Exposition.

Chocolate Fudge Brownies


5 ounces dark chocolate, broken into pieces
8 TBS butter (at Room temperature)
2 whole eggs
1 teaspoon vanilla essence
1/2 cup *self-rising flour (Sifted)
1 ounce chopped walnuts
1 cup caster sugar
*1 TBS Bacardi Rum (optional)


1. In a heat proof bowl put the chocolate pieces and 2 TBS of butter. Set the bowl over a pan of simmering hot water. Stir the chocolate with a rubber spatular until completely melted. *Add rum to the melted chocolate to give it a bit of 'oomph' and sophistication. This is optional, of course. Set aside to cool. Cream butter, and sugar with the vanilla essence in a seperate bowl. Add eggs and combine well.
2. Stir in the self-rising flour into the butter/egg mixture.  Pour in the chocolate mixture and combine thoroughly. 

3. Fold in the chopped walnuts.  Pour batter into a well greased or lined 8 inch square pan.  Bake in a 350 degree F oven for 30 minutes.

4. Remove from oven and let cool for at least 15 minutes.

6. Dust with powdered sugar or frost.

7.  Cut into 2 inch squares and serve.
Notes:   To make self rising sugar,  combine in a bowl:  1 cup all-purpose flour, 1 1/2  teaspoon baking powder and 1/2 teaspoon salt.  (Why not make a jar of 8 cups of self-made rising flour for your baking needs and store in cupboard?)

For frosting;  mix 4 ounces butter, 1/2 cup cocoa powder, 3 cups confectioner's sugar, 1 teaspoon vanilla essence, 1 TBS milk. Beat with electric mixer until fluffy.  Variation...melt butter in a saucepan, then add the cocoa powder and stir until satiny and smooth. Sift the sugar and add to saucepan. Add vanilla essence and enough milk to make a soft spreadable consistency.

Makes 12 -- 2 inch square brownies

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