What’s better than dipping your finger into a big bowl of chocolatey fudgy brownie batter? The answer is nothing! Brownies have been a go-to desert for homemakers for several decades.The word brownie used to describe something hugely different than the chewy dessert we have today.

The word brownie appeared for the first time in a cookbook in 1896. The Boston Cooking-School Cook Book by Fannie Farmer described the brownie as an individual molasses cake.  

The fudgy goodness we know today first started popping up in cookbooks around 1904. This version was in a few farm-style cookbooks and was a cakier brownie. Lowney's Cook Book by Maria Willet Howard published a recipe for an adaption of the “Banger Brownie”. The Banger Brownie was a recipe that came from a housewife in Banger, Maine. The housewife would add an extra egg and a square of chocolate to her cake recipe and it turned into a brownie. Food historians typically agree that the Banger Brownie was the first brownie that was later copied off by cookbook authors. It is said that imitation is the best form of flattery.


I’ve always been a fan of brownies; my mom would make brownies for school parties or just even after a long day. When do you like to snack on decadent chocolate brownies? Do you add anything special, like nuts to your brownies?

Fudgy Brownies

Ingredients

  • 2/3 cup canola or flavorless oil
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/4 tsp. baking powder
  • 1/2 tsp. fine salt
  • 3 large eggs
  • 1 1/3 cups powdered sugar
  • 2/3 cup packed dark brown sugar
  • 1 tsp. vanilla extract

Directions

  1. Set the oven to 325 degrees and grease an 8x8 square pan.
  2. Place oil into the microwave bowl and heat 4-5 times in 5 second bursts until warm.
  3. Add the cocoa powder and whisk until smooth. Let sit for 4 or 5 minutes.
  4. Place flour, baking powder, and salt in a small bowl and whisk, set aside.
  5. Place eggs, powdered sugar, and brown sugar in a large bowl. Beat on medium speed until fluffy, about 2 1/2 minutes. Beat in vanilla.
  6. Add 1/2 of the cocoa mixture to the egg mixture and mix on medium speed, about 5 minutes. It should be shiny.
  7. Add the flour mixture to the egg and cocoa mixture and mix at medium speed, 1-minute.
  8. Pour into the pan and spread evenly. Bake for 20 to 24 minutes.
  9. Let the brownies cool before you cut them. Enjoy!

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