A chocolate brownie, or simply a brownie, is a chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.
The first-known printed use of the word "brownie" to describe a dessert appeared in the 1896 version of the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes baked individually in tin molds. However, Farmer's brownies did not contain chocolate. The earliest-known published recipes for a modern style chocolate brownie appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34), and the 1906 edition of Fannie Farmer's cookbook. These recipes produced a relatively mild and cake-like brownie.
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INGREDIENTS
Yield: 9 servings
1/2 cup (1 stick) butter
3 oz bittersweet chocolate
1 cup sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup flour
2 teaspoons salt
INSTRUCTIONS
Preheat oven to 350º. Butter an 8" x 8" pan and set aside.
Melt butter and chocolate together in a double boiler, or in the microwave in short increments to prevent burning.
Whisk in sugar.
Whisk together eggs and vanilla and mix into chocolate.
Mix in flour and salt.
Pour into prepared pan and bake 25 - 30 minutes until cooked through but still fudgy.
Note: This is my grandmother's recipe, very kid-friendly, and a popular one in my family. My girls like to add extras. The favorite is mini marshmallows and rainbow sprinkles (Together. Don't knock it til you try it!) Other suggestions: peanut butter cups, peppermint patties, Oreos, heath bar. You can't go wrong!