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.

Wilhemina’s Brownies

Wilhemina’s Brownies



1/2 cup butter

3/4 cup sugar

2 eggs

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)

M&M chocolates

White chocolates



  1. Preheat oven to 180 degrees Celsius.
  2. Line a square 7 inch x 7 inch pan with parchment paper.
  3. Mix everything except for the chocolates and walnuts in a bowl and stir until everything is blended in.
  4. If you want your brownie to be softer and more cakey, add one more egg, and beat more.
  5. Add the walnuts and chocolates.
  6. Spread the batter into the prepared pan.
  7. Even out the surface and add toppings. Do not press them in.
  8. Bake on a medium shelf in the oven for 30 minutes.
  9. Cut them into squares or rectangles and serve.