February 10th is “Have a Brownie Day” not to be confused with National Brownie day on December 8th. Brownies are a “comfort food” they just make us feel happy and bring us joy and that homemade comfort. No one really knows the origin of brownies, maybe they were brought to us by the fairytale brownies 🙂 So, go ahead and “Have a Brownie” Cheers!
Fun Facts:
- No one really knows the origin of brownies, however Fanny Farmer was the first person to put a recipe for “Brownies” in the 1896 edition of “The Boston Cooking-School Cookbook” however, the recipe did not contain chocolate, so it was what we refer to as a “Blondie” today!
- Based on industry estimates, the United States consumes more than 2 billion brownies a year.
- Largest Brownie ever made, Hudson Valley Chocolate Festival and Holiday Craft Show in Suffern, New York, late 2001 weighed in at 3,000 lbs. !!!
- Most popular mix-in….WALNUTS!
FUDGY GLAZED BROWNIES
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 eggs
- 4 egg whites
- 3 cups granulated sugar
- 2/3 cup 70% vegetable oil spread, melted
- 1 container (6 ounces) low-fat vanilla yogurt
- 1 1/3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 2-3 tablespoons hot water
- Powdered sugar (optional)
Directions:
- For brownies, preheat oven to 350°F. Grease bottom of a 9 x 13 baking pan. In a small mixing bowl combine flour, cocoa powder and salt; mix well.
- In medium mixing bowl, whisk eggs and egg whites until blended. Add sugar, vegetable oil spread and yogurt; whisk until blended. Add flour mixture; mix until well blended.
- Pour batter into bar pan. Bake 25-28 minutes or until center is set. Do not overbake. Remove from oven, allow to cool completely.
- For glaze, combine powdered sugar, cocoa powder, vanilla and hot water; mix until smooth and spreadable. Spread evenly over surface of cooled brownie. Let stand until frosting is set. Cut into bars.
adopted from Pampered Chef’s recipe for “Fudgy Glazed Brownies”
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