This is a simple column, one devoted to that favorite chocolate treat, the brownie. No big research, no big ancient history story about how I left a bowl of brownie batter on the counter to answer the phone and returned to find that my 3 year old son covered from head to toe in batter (still can’t figure out how he got it in his underwear but it’s been 23 years and I really should let it go) just my homage to that dessert that is a cross between a cookie, cake and fudge.
For those of you who just gotta have the answer to the dilemma of what truly constitutes a brownie, the definition that I hold with is that it is a dense chocolate dessert whose recipe appeared somewhere in the early 1900’s in the United States. There are few different sources that claim bragging right the most popular one being that Fannie Farmer included it in her 1906 cookbook.
There is no one perfect brownie recipe because everyone’s favorite recipe is the perfect recipe. They can be more fudge like or cake like and contain nuts or not and here is my favorite part, should contain any kind (or multiple kinds) of chocolate you like. You can use milk, semi sweet or bittersweet chocolate and for those who are allergic to or just don’t like chocolate there is a variation on the brownie theme that is make with brown sugar and without chocolate called a blonde brownie. While these non chocolate brownies are fine, for me, they are like eating diet ice cream. The concept works but there is just something not quite right about it.
So this week’s culinary gift to you this column loaded with bunches of ooey gooey delicious brownie recipes that run the gamut from super simple to over the top, kill me with calories wonderful.
Caramel Brownies (dairy)
Bourbon Brownie Bars (dairy or pareve)
Raspberry Cheesecake Brownies (dairy)
Fudge Frosted Brownies (dairy or pareve)
Mint Brownies (dairy or pareve)