Brownies are a versatile, chocolate-lovers treat

What do Valentine’s Day, Easter, and Halloween have in common? Lots of things, probably, but here I’m thinking of chocolate. Whether the treats are heart, egg, or pumpkin shaped, chocolate is a sweet companion for these days on the calendar.

To that end, with Valentine’s Day coming up quickly, I’ve pulled together a group of brownie recipes. Brownies are a uniquely American invention, dating back to the late 1800s, and can be as simple or fancy as you like. A quick internet search for “what can I add to brownies” offers a long list of personalization options. Prepackaged brownie mixes abound, and are a quick and easy dessert. But for those of you who like to measure and whisk, read on. Note that many of these recipes call for nuts. If you need to accommodate nut allergies, or preferences, adjust as needed.

Brownies

Betty Crocker’s Picture Cookbook, 1950

Melt together over hot water:

2 ounces unsweetened chocolate

1/3 cup shortening

Beat in:

1 cup white sugar

2 eggs

Sift together and stir in:

3/4 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup broken nuts (optional)

Kitchen Classics

By Diane Lochner

Bake until just set and a crust forms on top, about 1 hour. Cool to room temperature on a wire rack. Just before serving, dust with powdered sugar. Serves 8

To store, wrap tightly and keep at room temperature for up to two days

Chocolate Walnut Brownies (Gluten-free)

Nourishing Meals, Alissa Segersten, 2012

Note: recipe calls for a food processor

Dry ingredients:

2 cups raw walnuts

1/3 cup cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Wet ingredients:

2 large eggs

1/2 cup maple syrup

1 tablespoon vanilla

Preheat oven to 350˚ F. Grease an 8 inch by 8 inch glass baking dish.

Place the walnuts into a food processor fitted with the “s” blade. Process until very finely ground, stopping just before the turn into nut butter. Then add the remaining dry ingredients and pulse again to combine. Add the wet ingredients and process again until smooth. You will still have tiny chunks of walnuts visible and this is fine.

Pour batter into baking dish. Spread evenly into pan with a rubber scraper or spoon. Bake for 25 minutes. Cool for about 20 minutes before slicing. Serves 16.

Variation: replace walnuts with raw pecans.

Preheat oven to 350˚ F. Spread mixture in well-greased 8 inch by 8 inch pan. Bake until top has dull crust (30-35 minutes). A slight imprint will be left when top touched lightly with finger. Cool slightly, then cut into squares. 16 two-inch square servings.

Brownie Pie

Magnolia Table, Joanna Gaines, 2018

8 tablespoons (1 stick) salted butter

2 ounces unsweetened chocolate, coarsely chopped

1 cup sugar

3 large eggs

1/2 cup all-purpose flour

1 teaspoon vanilla

1/4 teaspoon kosher salt

1 cup (6 ounces) semisweet chocolate chips

1/2 cup coarsely chopped pecans (optional)

1 unbaked pie crust (your own recipe or store-bought 9-inch deep-dish pie crust)

Powdered sugar, for garnish

Preheat oven to 350˚ F. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth. Remove pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes. Whisk in eggs one at a time. Whisk in the flour, vanilla, and salt. Fold in the chocolate chips and pecans (if using). Pour into the pie crust

Banana Brownies

1/2 cup butter, melted, cooled

1 cup sugar

3 tablespoons baking cocoa

2 large eggs, room temperature, lightly beaten

1 tablespoon 2% milk

1 teaspoon vanilla extract

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup mashed ripe banana

1/2 cup chopped walnuts (optional)

Powdered sugar, optional

In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. Pour into a greased 9 inch square baking pan. Bake at 350° F until a toothpick comes out with moist crumbs, 40-45 minutes. Cool on a wire rack. Just before serving, dust with confectioners’ sugar if desired. Serves 16

Brownie variations:

Add fruit or nuts, such as peanuts, macadamia nuts, hazelnuts, or others. Chop them, toast them, mix in the batter, or sprinkle on top. Add some color and fruity flavor with dried cranberries, raisins, or cherries.

Sprinkle some kosher or sea salt on top, for a twist. Kick it up — add to the caffeine quotient by adding a tablespoon of espresso or instant coffee. Now your brownie can do double duty as breakfast and dessert!

Icing, frosting, sprinkles, coconut, peppermint bits, etc. can add to the taste and the fun.

Diane Lochner is a librarian and home cook, living on a century farm in rural Minnesota. She can be reached at 507bookcook@gmail.com v