In the world of brownies, there are two key players—“fudgy” and “cakey.” For hard-core “fudgies,” the perfect brownie is a dense, chocolaty confection that practically sticks to the roof of your mouth. In the other camp are “cakies,” who say the ideal brownie has leavening and extra flour and tastes more like a piece of cake than a piece of fudge.
Because we love anything even resembling a brownie, we’ve never understood why anyone would quibble about something that tasted so good. It’s the kind of a no-win culinary argument we try to stay out of because we know even if there was a meeting of-the-palates, the next questions would be about adding nuts or brickle bits, or more chocolate.
No one would be more surprised by all the fuss than Fannie Farmer, who published the first brownie recipe in 1896 as a spin-off of chocolate cookies. Farmer’s brownies, called “elfin cakes” after popular cartoon characters, were baked in individual tins and flavored with molasses. In addition to nuts in the batter, each cake had a walnut half on top.
Our Fudge Mint Brownies, similar to Farmer’s original recipe with butter, melted chocolate and a small amount of flour, tend to be a combination of fudgy and cakey. The inside squares are dense and moist and the outer ones are more cakey. We’ve finished them off with a ridiculously simple chocolate mint candy glaze that covers the top with a shine and works well with both “fudgies” and “cakies.”
Fudgy Mint Brownies
1/2 cup butter
2 ounces unsweetened chocolate
1 ounce semisweet chocolate
1 cup sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/2 cup all-purpose flour
14 Andes mints
1. Preheat oven to 350F. Coat an 8-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.
2. Place butter and unsweetened and semisweet chocolates in the top of a double boiler; cook over simmering water until melted. Cool slightly.
3. Beat eggs, sugar, cocoa, vanilla and butter mixture with a mixer until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan.
4. Bake 22 minutes or until a tester comes out barely clean. Immediately place mints over top and let stand 1 minute or until mints melt; lightly swirl to spread mints. Cool, remove from pan with foil and cut into squares. Makes 16 brownies.
Per brownie: 190 calories, 10g fat, 25mg chol., 2g prot., 25g carbs., 0g fiber, 50mg sodium.
Recipe by Jean Kressy.
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Photo credit: Mark Boughton Photography / styling by Teresa Blackburn