MUCH ADO ABOUT BROWNIES
By Chef Nouel (Wing) Omamalin
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I get paranoid over brownies! It's a sinful indulgence but no less a deprivation without tasting one. With its intoxicating taste, brownies have won wide acceptance by adults and children alike most especially the chocoholics.

It was believed that out of serendipity brownies were born. One day, a baker failed to add leavening agent into a chocolate batter and ended up with a dense and moist cake which eventually became a favorite fare. The first known published brownies recipe appeared in the Sears, Roebuck Catalogue in 1897.

Popular the world over, it's as good as the real chocolate bar. Behind its success is just a simple blend of flour, eggs, butter and chocolate. It doesn't require at all complex procedures. In fact, anyone can do it - even a child. But what counts most, are the techniques used and the proportion of ingredients. I would describe a perfect brownie as chewy, dense and a bit crisp on the outside.

After years of coming up with a perfect brownies recipe, I have learned a few tips you can use in making your own fabulous brownies:

1. Use real butter for finer texture and taste. Unsalted butter lends a more smooth taste. Margarine may be used for economy but I would recommend one with buttermilk for richer taste.
2. Dutch cocoa or cocoa powder, which has been added with alkaline, gives a deep brown-black color and bittersweet taste.
3. Reduce flour content for a fudge-yer brownie.
4. Vegetable shortening makes your brownies moister and eliminates grease left by the vegetable oil.
5. Use of real vanilla extract is incomparable.

Though preferences vary, this self-developed recipe should catch everybody's palate.

Wing's Real Fudge Brownies

Ingredients:
1/3 Cup Vegetable Shortening. Solid
2/3 Cup Cocoa Powder
2/3 Cup Butter, unsalted
1 ½ Cups Granulated Sugar
2 Tsps Real Vanilla extract
3 pcs. Eggs, large
1 ¼ Cups All Purpose Flour

Optional Add-ons: Walnut, Mocha-Chocolate chips, Cashew Nuts

Procedure:
1. Melt the vegetable shortening.
2. Stir in the cocoa powder. Set aside to cool.
3. Beat the softened butter together with the sugar, vanilla extract and eggs.
4. Beat until fluffy.
5. Combine the melted chocolate and mix until well blended.
6. Fold in the flour carefully. DO NOT OVERMIX.
7. Spread in a 9"x12" rectangular pan, buttered and floured.
8. Top with your desired nuts.
9. Bake for 30 minutes at 175o C. Brownies will be soft but will set as it cools. Some of the dough will stick to your cake tester.

Brownies taste more delicious if eaten a day after. Wrapped in airtight container, your brownies should last for 2-3 weeks. Putting it in the freezer will extend its shelf life without altering its quality.

Since Valentine's Day is just around the corner, why not prepare some heart-shaped brownies for him or her? Decorate it with melted red-color chocolate which you can buy at your culinary store. Heart-shaped baking tins are also available and are just perfect for the occasion.

For more recipes and tips or questions, don't hesitate to email me.

Do you have a question for Isaac or Nouel ?

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Last updated Feb5, 2002