Saturday, July 18, 2015

Brownies ...

Once upon a time, not long after Angelo and I had "met" on Twitter, we found ourselves a bit at odds.

He had posted this video and I felt compelled to comment on the unfrosted nature of Baked's brownies. I like my brownies frosted. Angelo replied that he did not.

I tweeted: @AngeloSurmelis Ooh, I think we should have a brownie summit! Embrace our respective brownies' differences. Then, bring about world peace.

(I have an archive of my tweets. Thank you, Twitter, for enabling my accuracy obsession.)

I don't have access to Angelo's responses, but he replied and I felt compelled to respond with:

@AngeloSurmelis Well, honey, my brownies don't *need* frosting. I just like to gild the chocolate lily, as it were. But I'll try one.

He remained unconvinced, and so I added: @AngeloSurmelis Well, the next time you're in Chicago, I'll be happy to supply frosted brownies for you. I'll even throw in ice-cold milk!

Time passed.

Last fall, I shipped a package of treats to him which contained his first-ever brownies from me.

Soon thereafter, this tweet appeared:

Behold, the power of frosting.

Recently, he posted a link to Katharine Hepburn's brownies on his Facebook page.

I commented:

"Kate and I are practically twins! Well, brownie twins. My recipe calls for a bit more flour, but everything else is the same. For the brownies.* Then I frost 'em, unlike Kate. I don't get why more folks frost brownies."

Angelo replied: "... as you know, I was not a fan of frosting on brownies. THEN, I had your frosted bits of crack brownies. Delightful! Share with the folks where they may find YOUR frosted brownie recipe, cause it's awesome!"

To which I replied:

"And I am delighted to count you among the fans of the brownies. But I never have posted the recipe. I shall do that one of these days."

And today is that day.

The brownie recipe is precise. The frosting recipe much less so. But frosting is a subjective thing. Make it as sweet as you like.

So now, Angelo, you can whip up a batch of brownie crack any time you please.

But I'll happily bake for you again. Just say the word.

Maybe we should remake "Citizen Kane" and open it with him saying "Frosting."

(No idea of the real source of the recipe; my family's been baking these forever.)

1 stick butter (I use salted)
1 cup sugar
3 tablespoons cocoa
3/4 cup flour
2 eggs
1 teaspoon vanilla
Walnuts (I toast mine first in a 350° oven for 13–15 minutes then let them cool)

Melt the butter, stir in sugar and cocoa. Add flour. Mix. Add eggs and vanilla. Mix. Stir in walnuts. (I dump some into a Ziplock bag and press on them to break them up a bit first.) Spoon mixture into greased 8x8 pan (I spray it with PAM).

Bake at 350° until done, about 25 minutes. (Start checking a little before then, as ovens vary. You may need to go to 30 minutes. It all depends.)

Cool on a rack until warm but not hot (15 minutes, maybe), then frost with:

Equal parts of butter and cocoa (For an 8x8 pan, you might use 3 tablespoons of each, maybe 4 tablespoons; depends on how much frosting you like)
Powdered sugar

It's hard to give people the recipe for the frosting, as it's just a taste thing. Melt the butter and stir in the cocoa until the mixture's smooth. Dump in some powdered sugar and a little milk and stir. Keep tweaking until you get desired sweetness and spreadability. Add the milk in smaller increments than seems reasonable. You can always add more. If you add too much, pour out a bit into the sink. If you thin the frosting too much by mistake, you'll have to add more powdered sugar to recover the consistency and you may end up with frosting that's too sweet for your tastes. So add milk in small amounts.

Double the brownie-proper recipe for a 9x13 pan. Frosting-wise, though, don't double the frosting. For a 9x13 pan, use 5 tablespoons to 6 tablespoons each of butter and cocoa and add powdered sugar and milk accordingly.

* (She used 1/4 cup. I use 3/4 cup. Hers are described as "gooey." Mine were once described as "cakelike yet fudgy, yet not so fudgy that they're not cakelike," which is spot on. Dan Santow conjured that fine description. Dan, if you happen across this post someday, I hope all's well in your world. Holler if you'd like a brownie.)


Blogger angelo said...

For anyone that has not tried this brownie. DON'T. Unless of course you want to taste God, have all your dreams and hopes fulfilled with every bite AND at the same time curse the heavens, because you will never be able to comfortably tuck in your shirt again. Ever.

2:25 PM  
Blogger Beth said...

And that, kids, that kind of comment, is why I love to bake.

Also, tucking's overrated.

Love that, Angelo. Thank you.

2:48 PM  
Anonymous Anonymous said...

These do look amazing. And I do actually have all the ingredients in the next room.....dangerous.....

11:39 PM  
Blogger Beth said...

Yup, from the moment you think, "Huh, I want a brownie," they're ready less than an hour later. No muss, no fuss. No melting chocolate in a double boiler, no tempering eggs, just mix, dump, bake, frost, eat.

By the by, they're tasty warm, of course. They're delish at room temperature, but if you happen to stick 'em in the fridge, they're basically fudge.

6:42 AM  
Blogger dstoutholcomb said...

the interesting thing is, when I first received my copy of Kate Hepburn's brownie recipe in the 70s or 80s--it had icing included! don't know if the magazine screwed up or if the latest go-round of it surfacing on the internet has lost the icing.

I'll eat a brownie with or without! Brownies are my weakness!


2:12 PM  
Blogger Beth said...

Well, aren't you just a wealth of information? I've never seen a reference to frosting where Kate's recipe is concerned. Fascinating!

I agree, though: in pretty much any form, brownies rock!

5:39 PM  

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