Nuts or no nuts debate won’t change brownie’s yum quotient
What could be more satisfying than a homemade brownie? It takes care of any sweet and chocolate cravings, plus it is easy as can be to make, bake and take.
Although forms of brownies have been around for eons, it is an American “invention” that dates back to 1897. That’s when the first recipe appeared in the Sears and Roebuck catalog — of all things. It was so named because of the color, which comes from chocolate in the batter.
In essence, brownies are chocolate bar cookies and there seems to be as many variations as there are cities. The traditional recipe is a mixture of flour, eggs, sugar, butter (or oil), vanilla extract and cocoa or unsweetened chocolate.
From there it gets crazy because some swear by nuts as an addition while others don’t. Then you have the cake-like crowd vs. the dense-and-chewy folks. Even the topping is a matter of debate with those who frost it and those who wouldn’t dare.
Ice cream or not? Served warm or at room temperature? Another debate! If you don’t use chocolate, it isn’t even called a brownie … it’s a blondie! All these “rules” can make your head spin, but we can all agree that they are delicious and a great ending to a meal.
One of the things I always do when making a batch is to line the baking pan with foil to make removal a cinch. Lightly grease the pan, then tightly spread a large piece of aluminum foil into the pan, making sure you have overhang on two sides for lifting out the baked, cooled bars.
They are pulled out of the baking pan with ease and placed on a cutting board.
The foil peels right off for removal and you can easily cut the brownies into any size or shape you want.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com