The subject of food and drinks have been a universal language across cultures and nations around the world. The Richmond Sentinel shares delicious food and drinks recipes that anyone can make in the convenience of their own home.

Today, we share the recipe of the ever popular, chocolate brownie.

Utensils:

• a baking pan (approximately 20 by 20 centimeters)

• a mixing bowl

• a rubber spatula

• a whisk

• a sieve

• a pot

• a bowl

• parchment paper

Ingredients:

• granulated white sugar: 130 grams

• brown sugar: 130 grams

• eggs: 3 (medium size, room temperature)

• sugar free cocoa powder: 75 grams

• all-purpose or high gluten flour: 120 grams

• salt: 6 grams

• dark chocolate: 120 grams (minimum 65 per cent, finely chopped)

• dark chocolate: 120 grams (minimum 65 per cent, rough chunks)

• unsalted butter: 225 grams

• espresso coffee: 1 tablespoon (approximately 15 mL)

• vanilla extract: 1 tablespoon (approximately 15 mL)

• roasted nuts: 150 grams (optional, almond, walnut, pecan etc.) 

Steps:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)

2. Cut out an appropriately sized parchment paper and lay it out on the baking pan. Trim away any excessive parchment paper and set aside.

3. Add about a cup of water (approximately 250 mL) to the pot and bring that to a boil.

4. Place 225 grams of unsalted butter in an appropriately sized bowl and place it on top of the pot to simmer and melt the butter. Simmer the butter until it’s hot enough to melt the dark chocolate in the next step. (Note: Be mindful of the heat and to not burn the butter) 

5. Pour the warm liquid butter into a mixing bowl and add 120 grams of finely chopped dark chocolate. Use a whisk and mix until both ingredients are well combined. 

6. Add three eggs to the butter-dark chocolate mixture.

7. Add one tablespoon (approximately 15 mL) of vanilla extract and one tablespoon (approximately 15 mL) of espresso coffee into the mixing bowl. Mix until the ingredients are well combined.

8. Add 130 grams of granulated white sugar.

9. Add 130 grams of brown sugar and mix well. 

10. Using a sieve, sieve 120 grams of all-purpose/high gluten flour into the mixture.

11. Sieve and add 75 grams of sugar free cocoa powder.

12. Sieve and add 6 grams of salt and mix the liquids and the dry ingredients with a rubber spatula until the batter is smooth and consistent.

13. Add in 120 grams of chocolate chunks to the batter and mix well. (Note: Feel free to substitute chocolate chunks with chocolate chip as well)

14. Lastly, add in 150 grams of roasted nuts. (Note: This is optional. The added nuts will be a great addition as it provides a nutty and crunchy texture to the brownies)

15. Slowly pour the batter onto the baking pan and use the rubber spatula to smoothen out the uneven batter. Gently tap the baking pan against the countertop to make sure that the batter is spread out evenly across the pan.

16. Carefully put the baking pan into the preheated oven and bake for 30 minutes. If you prefer a more firm, cakey texture type of brownie, leave it in the oven and bake for five additional minutes.  (Note: Please proceed with caution as the oven is very hot)

17. Carefully remove the baking pan from the oven and let it cool.

18. Remove the brownie from the baking pan and cut it into desirable sizes.

Voila. A delicious chocolate brownie is ready for you to share with family and friends.

The origin of chocolate brownies is still left in the air, however, there is one version of the story in which the general public have come to accept.

The origin of the delicious treat was rumored to be created by Bertha Palmer, whose husband owned the Palmer House Hotel in Chicago, Illinois. 

In 1893, a World’s Columbian Exposition was held in celebrating the 400th anniversary of Christopher Columbus’s discovery of America. People from all over the country have gathered and participated in the fair.

Palmer has requested the pastry chef of her hotel to innovate and create a cake-like dessert suitable for ladies to carry in their lunch box. 

Thus, the world’s first brownie was made. Palmer House Brownie was made with chocolate, walnut and apricot glaze, the very same recipe that the hotel still serves to its guest today. 

By 1907, the recipe of brownies has mostly stabilized with common ingredients like butter, flour, eggs sugar, and chocolate. 

Brownies today have two main distinctions: fudgy and cakey. Each of the variation uses the same exact ingredients and procedures with the only difference in baking time.

To achieve the fudgy and sticky texture, you would need to reduce the amount baking time. Vice versa, to make a firm and cakey texture, you would need to leave them it in the oven for a little bit longer.

Both variations have their own group of die-hard fans and there isn’t really a clear winner as to which version is more popular.

Brownies are typically enjoyed with a glass of milk, topped with whipped cream or served warm with a scoop of ice cream. This easy to make dessert can be commonly found in restaurants as well as in any other household. Perhaps your mother or grandmother has a secret brownie recipe of their own.

For the full recipe, please visit youtube.com/watch?v=rQEedjQRC1E