What is the Perfect Brownie?

When it comes to brownies, people have very  definite opinions on what perfection looks like. In my family, it would have a moist, almost underdone texture, is full of nuts and is never frosted. This was a hard and fast fact you would never think of deviating from. That was until my sister falls for a guy who delusionally believes perfection is nut-less with a thick layer of frosting (and yes, I know delusionally isn't a word but I like the sound of it). Ten years later, this is one of the few things my sister and brother-in-law disagree drastically about. I think each one is secretly trying to sway the kids to their side.

I began to think maybe it was just my family who had very strong brownie beliefs. That was until I tried to get a table of 24 people to approve a recipe I was testing.  That was almost as much fun as the chocolate chip cookie discussion we had a few months later, but that's another post.

So, the question I pose to you is the following:

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Rich and Chewy Cocoa Brownies

21/2 cups sugar
11/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. salt
1 cup chopped, toasted pecans (optional)
1 cup dairy-free chocolate chips (optional)
3/4 cup melted dairy-free margarine or vegetable shortening
4 large eggs, lightly beaten

Spray a 13- x 9-inch baking pan with vegetable cooking spray.  Preheat oven to 350 degrees F.

In a large bowl, whisk together first five ingredients.  Add pecans and chocolate chips, if using, and stir to combine. Add margarine and eggs and stir just until dry ingredients are incorporated.  Pour into prepared pan. 

Bake until a pick inserted in center comes out almost clean, about 30 minutes.  Cool in pan at least 20 minutes before cutting. 

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Note: If you have aspirations of being Martha Stewart, which I know is everyone's goal, here's a way to package this as a gift Martha would be proud of.

Pour sugar into a 1-quart canning jar.  Add cocoa powder and press down firmly.  Stir together flour, baking powder and salt before adding to jar.  Top with pecans and chocolate chips.  Seal jar.  Be sure to tie a note on the outside with the following information on it.  

Spray a 13- x 9-inch baking pan with vegetable cooking spray.  Preheat oven to 350 degrees F.

Empty contents of jar into a large bowl and stir to combine.  Add 4 beaten eggs and 3/4 cup melted butter, dairy-free margarine or shortening and stir just until dry ingredients are incorporated.  Pour into prepared pan. Bake until a pick inserted in center comes out almost clean, about 30 minutes.  Cool in pan at least 20 minutes before cutting.

Comments

[Karen]

Pecans and chocolate chips. I'm not a big frosting person though so I don't frost mine.

[Mary]

The perfect brownie is fudgy and cakey - moist and choclatey, they should bend when you break them in half so you know they have the right amount of fudginess.

[Courtney]

I'm thinking of a fabulous recipe by King Arthur Flour for the Ultimate Butterscotch Brownie. It's got a little dash of rum. Take 'em of the oven before they're done, and it's absolute heaven. I rarely make them because when I do, they call to me from the kitchen -- I can't help myself!

[valerieluesse]

Actually, the perfect brownie is the one in front of me, maybe with a little scoop of Bluebell Homemade Vanilla on the side. And hey, if the Eagles can make "lickety-splitly" a word, you can totally champion "delusionally":) Great recipe!

[Sharon]

I'm not stuck on any one way...meaning, I like them all. One of the best I've had is glazed with dark chocolate ganache and sprinkled with coarse sea salt. YUM!!!