This article was originally published in AmWord, a student magazine at American University. If you’re on campus, make sure to pick up a copy to read this in print and check out other great articles!
Hello hungry readers! I’m excited to be writing to you this semester from Copenhagen, Denmark! Throughout the semester I hope to be picking up some Scandinavian cooking techniques (and sharing them with you!), but this month I am writing a thoroughly American recipe: the brownie.
After living with them for a week, my host family had already heard me talk a lot about how much I love to cook and bake. However, they had yet to actually taste anything, so I decided it was time to show them what I could do. After scrounging around their kitchen for ingredients, I found almost everything I needed to make brownies–at least enough that I could wing it. Little did I know exactly how much winging I would be doing…
Almost immediately, I realized that their butter was in a tub, not in sticks like I was used to. I pulled from my baking knowledge, guessed about a stick of butter and put it in the pot to start melting. I had to guess on the amount of chocolate, too, since I was substituting the little chocolate wafers that they eat on toast in the morning. I figured as long as it looked chocolaty enough, it would turn out okay.
While the butter and chocolate were melting, I went to measure the flour. That’s when it hit me; they don’t use cup measures in Europe! I was too embarrassed to ask my host mom if she had anything equivalent or a kitchen scale or something, so I grabbed a teacup out of the cabinet and just guessed. I added a little of this and a little of that until the batter looked about right, then popped it in the oven and prayed to the kitchen gods that brownies would emerge.
Thankfully, it worked and the brownies were a hit! I’ve since discovered sticks of butter, a kitchen scale and even a measuring cup in my host family’s kitchen, but it’s nice to know I can whip something up on the fly.
(Adapted from Desserts by the Yard)
If I can make these with hardly any of the necessary tools, you can ditch the boxed brownies and go homemade! I promise, you’ll never go back. This is also a great base recipe to get creative with variations: go crazy adding mix-ins, spices, or whatever your heart desires!
- ¾ cup plus 2 Tablespoons flour
- ¼ teaspoon salt
- 1 stick unsalted butter, chopped
- 1 oz unsweetened chocolate, finely chopped
- 7 oz bittersweet chocolate, finely chopped
- 2 large eggs
- 1 cup sugar
Preheat oven to 350°. Line an 8-inch square baking pan with aluminum foil and spray with Pam.
Melt the butter, unsweetened chocolate, and bittersweet chocolate in a microwave-safe bowl at 50% power for about 2 minutes or in a pot on the stove over medium heat. Stir until mixture is smooth. Allow to cool until tepid.
Add the eggs and sugar to the cooled butter mixture and whisk (it is important that the butter has cooled so that the eggs don’t cook!). Then add the flour and salt and mix until combined. (Alternatively, you can blend the eggs and sugar using an electric mixture until they are light and fluffy before combining them with the butter mixture. Doing this will make the brownies a little better, but may not always be worth the extra effort or cleanup.)
Scrape the batter into the pan, and bake for 25-30 minutes, until they are slightly firm when touched and a crust has formed on top.
Allow to cool in the pan (or don’t) and enjoy!