Brandy Baker / The Detroit News
What makes a perfect brownie? Fudgy or cakey? With nuts or without? Frosted, sugared or plain? Judith Harrison Solomon for the Detroit News
In 1897, the first known published recipe for brownies appeared in the Sears, Roebuck & Co. catalog. It was "probably created when a careless cook failed to add baking powder to a chocolate cake batter," says James Trager in his book, "The Food Chronology."
That turned out to be a lucky omission. Brownies have become one of the most beloved cookies in America.
"Brownies are a beautiful thing," says panelist Lesia Golden. "They can be fudgelike or cakelike. I like the options. They are a wonderful piece of heaven."
Adds Jackie Fox: "Brownies are another one of those foods with a lot of issues ... fudgy or cakey; nuts or not; corner or center; frosting, powdered
sugar or plain."
"The more chocolate, the better," says Chris McClendon. "I like them warm right out of the oven when they crumble ... along with a nice glass of milk."
Guest panelist Marlene Platt thinks you "can't go wrong with brownies topped with ice cream, whipped cream and a cherry." On the other hand, Mary Valko is a purist who likes her cookies with "no nuts, no powdered sugar, no nothing."
I like my brownies chewy on the inside but a little crisp on the outside. Like McClendon, my perfect brownie is served warm with a glass of milk. The perfect brownie recipe would have to be Chef Nouel (Wing) Omamalin's. Wing's recipe can be adjusted to produce either fudgy or cake-like brownies. Nouel also shares tips for making the perfect brownie.
After years of coming up with a perfect brownies recipe, I have learned a few tips you can use in making your own fabulous brownies:
1. Use real butter for finer texture and taste. Unsalted butter lends a more smooth taste. Margarine may be used for economy but I would recommend one with buttermilk for richer taste.
2. Dutch cocoa or cocoa powder, which has been added with alkaline, gives a deep brown-black color and bittersweet taste.
3. Reduce flour content for a fudge-yer brownie.
4. Vegetable shortening makes your brownies moister and eliminates grease left by the vegetable oil.
5. Use of real vanilla extract is incomparable.
Wing's Real Fudge Brownies
Ingredients:
1/3 Cup Vegetable Shortening. Solid
2/3 Cup Cocoa Powder
2/3 Cup Butter, unsalted
1 ½ Cups Granulated Sugar
2 Tsps Real Vanilla extract
3 pcs. Eggs, large
1 ¼ Cups All Purpose Flour
Optional Add-ons: Walnut, Mocha-Chocolate chips, Cashew Nuts
Procedure:
1. Melt the vegetable shortening.
2. Stir in the cocoa powder. Set aside to cool.
3. Beat the softened butter together with the sugar, vanilla and eggs.
4. Beat until fluffy.
5. Combine the melted chocolate and mix until well blended.
6. Fold in the flour carefully. DO NOT OVERMIX.
7. Spread in a 9"x12" rectangular pan, buttered and floured.
8. Top with your desired nuts.
9. Bake for 30 minutes at 175o C. Brownies will be soft but will set as it cools. Some of the dough will stick to your cake tester.
