I have been on a quest to find simple but tasty brownie recipes. I have always loved brownies, they bring back such fond memories of my "Grandmother Lela" she often made them for me when I would visit. At times they were just there waiting on me, and other times we made them together. Whichever way they they happened to be, they were always served with the most heartfelt love! This has been quite a journey as I have noticed the overall concept of brownies has changed over the years, but for me they always bring back that feeling of a tight hug and a soft kiss on my cheek. The smell of them in the oven brings a smile to my face, and licking the bowl takes me to a safe place even today!
In years past the brownie was more of a cake like quick bread. Today’s product is much more dense and more wet to the taste. I happen to like them both! Todays 2 recipes will each offer what I consider to be the the most simple and tasty of choices for each. However you like your brownie, I just hope this Factoid will get you in the kitchen mixing up a batch! The third recipe is one I created in my own kitchen just messing around, and it’s the BOMB! I do hope you will give them all a try!
- "Lela Browns" Lovin’ Oven Brownie Recipe:
- 2/3 cup flour
- 1/2 tsp baking powder
- 2/3 cup cocoa powder
- 1 cup granulated sugar
- 2+1/2 sticks melted butter
- 1 tsp vanilla extract www.adamsextract.com
- 4 eggs, lightly beaten
- 1 1/2 cups dark chocolate chips www.ghiradellichocolate.com
- 1 cup chopped pecans www.doubletreepecan.com
Preheat the oven to 350 degrees. Grease a 9×9 baking pan. Sift all dry ingredients together in a large bowl. Next mix the wet ingredients into the dry using a spoon. Now fold in the pecans and chocolate chips, spoon into the pan and smooth the top of the batter. Bake 25 minutes or until a tooth pick comes out clean, cool and cut into serving size pieces. Dust with powdered sugar before serving!
I like these cake-like brownies served with a scoop of Ice Cream; as a kid we had a cold glass of milk with them and for me it still works today!
- Aunt "Bucks" Chewy Brownies:
- 1 1/3 cups flour www.goldmetalflour.com
- 1/2 tsp salt
- 4 squares baking chocolate www.bakerschocolate.com
- 4 eggs, well-beaten
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2/3 cups melted shortening www.crisco.com
- 2 cups sugar www.imperialsugar.com
- 1 cup chopped walnuts www.bluediamond.com
Sift flour, baking powder, and salt together. Grease a 9×13 baking pan. Melt the shortening and chocolate together in a double boiler. Add sugar gradually to well-beaten eggs, then add the chocolate mixture and blend well with a whisk. Now add the flour mixture, nuts and vanilla. Pour in the pan, and bake for 25 minutes in a 350 degree oven. Cool in pan and cut into serving-size portions.
These brownies are great just like this, but I love to top them with an espresso chocolate sauce. My favorite is a product from "Stonewall Kitchen". I also have been known to add 1 cup white chocolate chips to the batter and OMG! They are over the top!
- White Chocolate Cherry Brownies:
I use the above recipe, just changing the chocolate bars to white chocolate, and swapping out the walnuts with chopped dried cherry! These brownies are a favorite of my clients! I serve them at dinner parties with a small scoop of Vanilla Ice cream and drizzle another "Stonewall Kitchen" sauce I love over the top–the "Black Cherry Cognac Sauce" is off the hook with this serving suggestion! www.stonewallkitchen.com
As always, I have a suggestion of Dessert Wines to serve with these Brownies!
For "Bucks Brownies" I love the "EOS Zinfandel Port" around $30 and perfect with these dark, rich brownies www.eosvintage.com
For the Cherry brownies a "Warre’s Otima 10 year old Tawny Port" is the perfect choice www.warre.com
For "Lelas Brownies" I love the "Bonny Doon Framboise" a delicious raspberry dessert wine www.bonnydoonvineyard.com
