Brownies have been one of America’s favorite sweet treats for over 100 years. According to Wikipedia, the first-known printed use of the word “brownie” appeared in the 1896 version of the Boston Cooking-School Cook Book by none other than Fannie Farmer (this particular recipe later became known as a blondie). The brownie as we know it today gained instant fame a few years later in Home Cookery (published in 1904).
I’ve always been a fan of rich, gooey brownies. Besides the fact that I’ll eat anything chocolate, I love them because they are so portable. Perfect for packing in a sack lunch, for a picnic or school event, they require no fork, plate, or knife unlike a slice of pie or cake.
Brownies are also wonderfully customizable. Add a handful of walnuts, peanut butter chips, white chocolate chips, sprinkles, frosting… even M&Ms. It’s easy to take a basic brownie recipe and develop your own “signature dessert.” (And, don’t even get me started on brownies a la mode, which basically bliss in a bowl!)
I must admit, though, that for years when whipping up a batch of brownies for my kids, I used a Duncan Hines mix. They were fine… until I tasted a homemade version made by my good friend Amanda (she’s the incredible British baker that I mention regularly, and she seriously gives Mary Berry a run for her money!). After her brownies, I’ve never looked back.
Although I did not realize it until Amanda shared her recipe, made from scratch brownies only sounded like a lot of work. In reality, they are almost as fast to make as a mix – and taste twice (three times?) as good! The recipe below is a Amanda’s no-fail version. Your family is sure to love them!
Here’s What You’ll Need
- 1 stick butter
- 1/3 cup cocoa powder
- 2 teaspoons real vanilla extract
- 2 eggs
- 1/3 cup flour
- Your choice – ½ cup chopped nuts, peanut butter chips, white chocolate chips, etc.
Baking Instructions
- Melt butter and stir in cocoa powder.
- Stir in sugar and vanilla extract.
- Stir in eggs until smooth.
- Stir in flour.
- Stir in nuts, peanut butter chips, or whatever additions you choose.
- Pour into a greased 8” x 8” baking dish (or 6” x 11 rectangular pan, if that’s what you have).
- Bake for 20-25 (just until the center is set).
- Cool and enjoy!
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