Chocolate Brownies (recipe adapted from “The Berghoff Cafe Cookbook”)
“…according to Chicago’s Palmer House Hotel, the brownie was created by the hotel’s then-chef, at the request of Bertha Honore Palmer, wife of the hotel’s owner. She asked the chef to create a dessert to pack into the box lunches for the Women’s Pavillion at the 1893 World’s Fair. She wanted something smaller than a wedge of cake and something that wouldn’t be messy or get the ladies’ hands dirty. And voilà! The brownie.” – “The Berghoff Cafe Cookbook”
Everyone seems to have a favorite type of brownie. These are dense and chocolatey, not too sweet, and the chocolate chips inside still retain some of their texture. When I crave chocolate, I immediately think of making them. It’s hard to resist licking the bowl and beaters because the batter is irresistible too. I like to give them a good dusting of powdered sugar on top before serving. They are also great with a scoop of vanilla ice cream on the side.
- 1 cup vegetable oil
- 2 cups sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- confectioner’s sugar for serving
Preheat the oven to 350°F.
Cream together the oil and sugar in the bowl of an electric mixer on medium speed. While the mixer is still running, add the eggs one at a time, until creamy. Mix in the vanilla.
Place a fine-meshed strainer over a separate large mixing bowl, and sift together the flour, cocoa powder, and baking powder. Add the dry mixture to the wet mixture, and mix on low speed until just incorporated. Stir in the chips by hand.
Lightly coat a 9″ x 13″ metal baking pan with nonstick cooking spray. With a silicone spatula, scrape the batter out of the metal mixing bowl into the baking pan, and spread evenly. Bake about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool on a metal rack. Dust with confectioner’s sugar. Cut into large squares and serve.
Prep Tip: I highly recommend using Chicago Metallic brand baking pans. Fine-meshed strainers work great to sift dry ingredients as well as dust brownies with confectioner’s sugar.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com
Now it’s your turn. How do you like your brownies? Fudgy? Cakey? Chocolatey? Share a link to your favorite recipe in the comments section below. We would love to hear from you if you enjoyed this post. -Michael