Brownies are one of the great pillars of authentic American pastry, and it’s definitely time I shared a video of how I like to make mine.
Generally, people prefer brownies in one of two categories – cake-like in texture or fudge-like in texture. To be honest I don’t know if I’ve ever met anyone who prefers the cake-like variety, but they must be out there because brownie mixes have the option on the box. Right?? If you’re one of them, give a shout!
Anyway, I’m a fudge brownie guy. In fact, I’m a super fudge brownie guy so we’re gonna top these dudes with ganache, making this brownie dense, uber-chocolately and honestly, really easy to make.
Oh, and for those interested, the brownie was born in Chicago during the late 1800’s. Bertha Palmer, the wife of the owner of The Palmer House Hotel, asked the pastry chef to make something special for her during the World’s Columbian Exposition of 1893. Bertha needed a pack-and-go treat for the woman’s pavilion of the Exposition.
The Palmer House kitchen came up with a chocolatey bar dessert complete with walnuts and an apricot glaze. This would later be dubbed the brownie, although where exactly the name “brownie” came from is still unknown.
Cheers – Chef Scott