Vintage Basics: Brownies

Who doesn’t like a brownie? My dear, sweet, lovely readers, I’m sure you will agree that not only are brownies are simple and delicious but sometimes they just the right thing to have for breakfast…or lunch…or dinner…

Though these brownies use a number of bowls, I promise that the dishes are worthwhile and that the brownies actually come together rather quickly. Now some people prefer for their brownies to be cakey and light and others like their brownies to be dense and fudgey. Me, I’m not picky. I love chocolate no matter the form, but I will tell you that these brownies are the latter preference.

One of my favorite brownie recipes, which is not vintage but still tasty nonetheless has chocolate chips added to the batter just after the flour is folded in. I’ve borrowed this inspired idea and added milk chocolate chips to this brownie batter. Collin Murray, not nearly the chocolate fan that I am, enjoys milk chocolate quite a lot but if you prefer dark chocolate, white or even semi-sweet, feel free to switch the chip-its.

A good brownie can be hard to come by but I promise you that this one will not disappoint. I’m a firm believer that  everyone needs to have go-to brownie in their recipe closet because brownies just seem to make life better. Believe it friends and take big bites.

Brownies (adapted from the 1964 Metropolitan Cookbooklet)

Makes one 8-inch square pan

½ cup unsalted butter, softened, divided

2 ounces unsweetened chocolate, chopped

2 eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup cake flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup milk chocolate chips

Preheat oven to 350˚F. Butter an 8-inch square baking pan and set aside.

In a small bowl, whisk together flour, salt and baking powder and set aside.

Fill a small saucepan with 1-inch of water and heat on medium high. Place the unsweetened chocolate and butter in a medium bowl and set atop the pan. Melt the chocolate and butter and set aside to cool slightly.

In a large bowl, beat eggs till pale and thick. Gradually whisk in sugar. Whisk in the cooled butter/chocolate mixture. Slowly beat in flour mixture and chocolate chips. Pour into the buttered pan and bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out clean.

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