Brownies For the Finicky

When it comes to brownies, I’m finicky. They have to be simultaneously moist and crisp, crunchy on the outside with the occasional pecan or walnut—and no topping. I also like a rich chocolate taste that’s not too sweet.

I’d given up the search for a perfect recipe when a new friend presented me with some brownies as a gift. Her secret was to separate the eggs and whip the whites, and the result fits my specifications perfectly. The only problem is, I can’t eat just a few.

Recipe

• 2 eggs, separated
• 6 tablespoons melted butter (or vegetable oil)
• 1 cup sugar
• 1 square unsweetened chocolate
• 3 tablespoons boiling water
• 1/2 cup sifted flour
• 3/4 cup chopped pecans or walnuts
• 1 teaspoon vanilla

Beat egg yolks lightly and whip whites until stiff, forming soft peaks. Put aside. Add melted butter or oil to sugar and beat well. Melt chocolate in a double boiler on medium heat, stirring frequently. Stir chocolate, egg yolks, boiling water, and flour into the sugar mixture. Add nuts and vanilla. Fold in beaten egg whites and mix thoroughly.

Pour into an 8-by-8-inch pan. Bake 45 minutes at 350 degrees. Cut and serve while hot. Makes one dozen.

Mary A. Mitchell, who lives in Winter Park, Fla., prepares brownies to celebrate special occasions.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article