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Name: All American Brownies
SKU: 15851
Availability: InStock

All American Brownies

Description

We’re big fans of grab–and–go dessert recipes for two good reasons: they’re easy to make and simple to serve.

Like our BUTTER TART SQUARES and FRESH BLUEBERRY CRUMB CAKE, they’re also just the thing to satisfy midday or late–night cravings.

These CLASSIC ALL AMERICAN BROWNIES are in good company!

It seems as though everyone loves brownies, but few can decide which is best.

Is it the cocoa brownie, the fudge brownie or the cake brownie? Some recipes are a combination of all three.

But we do know they are an American classic with New England roots.

The first brownie recipe was traced back to 1896 and the “Fannie Merritt Farmer, Boston Cooking-School Cookbook.”

What’s interesting is that the first brownie wasn’t chocolate.

It was small little molasses cookie/cake type confections. But by the 1920s, chocolate brownies were all the rage.

Our premium brownie mix is made with unbleached King Arthur Flour and a blend of flavorful cocoas.

Just add eggs, butter or vegetable oil, and water, and you’re well on your way to delicious, chocolatey, homemade brownies!

Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes.

The best part? We do the measuring and mixing for you.

Consistent deliciousness that everyone can enjoy made with simple ingredients that we bake with every day in our kitchens.

No artificial colors or flavors, no preservatives, and all non-GMO.

The cocoa used must be natural cocoa, not the Dutched process type. A classic brownie always contains walnuts.

Just like its cousin, the All American Brownies, which, by the way, also uses brown sugar.

Nuts are being used less and less in baking because of allergies.

Brownies just don’t have the same height and texture without walnuts.

The half cup cocoa in the recipe is not overpowering so the addition of some added chocolate chips provides more texture and chocolatey gooeyness.

Do you use brown sugar in your brownies? The flavor of molasses goes very well with the chocolate and walnuts.

The recipe here uses half white sugar and half brown sugar for the amount needed.

You’ll never know All American Brownies in there, just helping to build great flavors.

1/2 lb. butter
1 1/4 c. flour
3/4 c. cocoa
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 tsp. vanilla extract
2 c. sugar
1 c. walnuts, chopped

Preheat oven to 325 degrees. Butter a 13 x 9 inch baking pan. Melt the butter and let cool.

In a separate bowl, beat eggs and vanilla until foamy.

Gradually add in sugar until blended, follow with butter. Blend in flour, salt, baking powder and cocoa.

Stir in walnuts. Pour batter into pan.

Bake until All American Brownies begin to pull away from the sides of the pan, about 30 to 35 minutes.

Let cool and cut into 24 squares.