Some people speculate that brownies was invented when someone had a fallen chocolate cake, and it is probably true. It is a very dense chocolate cake.
This recipe is the first brownies I learned to make in 1988 when I was a student living with a missionary who was a missionary to Thailand. At that time, I didn’t know much about baking and she gave me this recipe. This was my go-to brownie recipe ever since. It is so easy even for a child to do. Just mix all the ingredients in a bowl, add the chocolates, white chocolates and nuts and that’s it.
I remember Wilhemina said to whip more if I wanted it to be fluffier and stir less if I wanted it more like a cookie. Of course, I could one more egg to make it closer to a cake.
For Christmas, I topped the brownies with M&Ms. I wanted to make ice-cream to go with these, but before I could do that, they were gone. Make again tomorrow.
1/2 cup butter
3/4 cup sugar
1/2 cup flour
1 tsp baking powder
A pinch of salt
5 Tbsp cocoa powder or chocolate powder
1/2 cup walnuts (optional)
1/2 cup chocolate (optional)
1/2 cup white chocolate (optional)
Toppings (all optional)
- Preheat oven to 180 degrees Celsius.
- Line a square 7 inch x 7 inch pan with parchment paper.
- Mix everything except for the chocolates and walnuts in a bowl and stir until everything is blended in.
- If you want your brownie to be softer and more cakey, add one more egg, and beat more.
- Add the walnuts and chocolates.
- Spread the batter into the prepared pan.
- Even out the surface and add toppings. Do not press them in.
- Bake on a medium shelf in the oven for 30 minutes.
- Cut them into squares or rectangles and serve.