Since the 1900s, most cookbooks included a brownie recipe. But if I’m going to be honest, I’ve always used the store-bought brownie mix.
It’s easy. You add an egg, oil, water; mix it up and bake. Done. But hey, if kids on the “Food Network” show can make brownies so can I. Yep, I ditched the box method and made homemade brownies.
Baking moist chocolate brownies from scratch is easy to do. These gooey double chocolate brownies include good heart-healthy ingredients, including cocoa powder, dark chocolate chunks, and walnuts — for American Heart Month. Speaking of heart matters, brownies take me back in time of a Tahoe snowy Valentine’s Day …
One morning I was snuggling with a male friend who woke me up with three words, “Happy Valentine’s Day.”
Then, the phone rang. When I answered the call, a man’s voice said, “I wanted to let you know — I love it.” Those unforgettable words were from my editor. He adored my first book proposal (which I procrastinated doing). The assigned topic was The Healing Powers of Vinegar.
“Is that all?” I responded; I think I was in shock because I sounded too chill. After the conversation ended, my pal was AWOL. I was left with my Brittany spaniel to cuddle and celebrate.
Years later, on this year’s Valentine’s Day, I woke up to a contract via email. It was for book number nine in the Healing Powers Series that was ignited by that vinegar book. I rejoiced with a large cup of fresh brewed joe and a brownie I baked the night before. And, of course, my warm-hearted Australian shepherd was within arm’s reach.
So, these brownies were inspired by V-Day.
Triple Chocolate Brownis
- ½ cup European style butter
- 1 ½ cups brown sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- ¼ organic chocolate milk
- ½ cup unsweetened cocoa powder (Ghirardelli premium baking 100 percent cocoa)
- ½ cup cake flour or all-purpose flour
- 1 teaspoon baking powder
- ½ cup dark or milk chocolate chips (Ghirardelli) or a bar (small chunks)
- ½ walnuts, chopped (optional)
- Confectioners’ sugar
- Butter for greasing the pan
In a bowl, cream soft butter and sugar until fluffy. Add vanilla, eggs and milk. Stir well. Add cocoa powder, flour, and baking powder. Fold in chocolate chips and nuts. Spread batter in a buttered 8″ by 8″ baking dish.
In a 350-degree oven bake for about 30 minutes until firm to touch or use the toothpick method (it comes out clean). Cool for 10 minutes. Cut into 2 inch squares to make 16 brownies. Or use a Valentine shaped cookie cutter and place on brownies. It will make approximately six to eight larger brownie squares. Sprinkle with confectioners’ sugar.
Brownie tips: Using less flour and more baking powder plus a bit of milk makes brownies moister. If you want a decadent brownie you can frost it. Combine ¼ cup European style butter, ½ cup whipped cream cheese, 1 teaspoon vanilla, 1 cup confectioners’ sugar (or more for a thicker consistency). Best if beat with a mixer. Pipe on top of brownies. Place each brownie in a cupcake paper for presentation. Store in refrigerator. Served warm is bliss. Adding fresh berries make this treat more heart-healthy treat to love.