My friend Katie over at The Perfect Brownie is on a hunt for just that. She has them broken down by type, texture, taste, you name it, all in the search to find everyone’s version of the perfect brownie. A couple of weeks ago she asked if I’d like to do a guest post for her with my favourite brownie, and so, here we are.
Christmas is coming, and I remember as a kid always being excited when the boxes of Turtles chocolates started showing up at the house. My grandparents were always dropping boxes of them off with a bottle of wine for the people they worked with throughout the year, but there were always a few extra boxes around the house. Nothing could beat that smooth caramel with little bites of salty pecans. Pure heaven.
So, when I started throwing ideas back and forth with my cousin about what would make the perfect brownie, it took us about .02 seconds to agree on nuts and caramel, and nothing more.
Super-nerd that I can be at times, I also figured that before I got started, I should see how brownies got started (inspiration can come from the oddest of places, and all that). The first brownie recipe didn’t appear until 1897 in (get this), a Sears, Roebuck catalog, and they were small little personal sized cakes made from molasses (so not really what we think of today). In 1906 the Boston School Cookbook added chocolate to the recipe, but still cooked them in individual little tins. It wasn’t actually until the 1920’s that they started gaining any popularity.
I know – why the hell does this matter, you just want the recipe. Well, I loved the idea of the brownies being cooked in individual little pans, so that’s exactly what I did. I was just careful to line the bottom with a little circle of parchment, then grease them really well. I had no problem just popping the warm little brownies out with a knife and dropping them onto a plate. And then adding a scoop of vanilla bean ice-cream, because I could.
Enjoy these! And don’t forget to head over the The Perfect Brownie for more incredible brownie recipes!