A Very Different Twist on the Chocolate Brownie


Here’s something new and different. It’s a Chocolate Brownie Donut recipe. And it’s based on the following Chocolate Brownie Recipe batter.

Chocolate Brownie Recipe.

Ingredients.

  • 4 eggs.
  • 2 cup castor sugar.
  • 1 tsp. vanilla.
  • 3/4 cup cocoa powder.
  • 1 1/2 cup plain flour.
  • 1 cup vegetable oil.
  • 1/2 cup chocolate chips.
  • 1/2 cup roasted nuts.

How-To.

  1. Preheat the oven to 180 degree celcius. Prepare 2 brownie tins that are 10x25x4 cm in size. Line them with baking paper and grease with margarine.
  2. Beat the eggs and sugar until the sugar dissolves and the batter looks pale. Add the vanilla. Beat well.
  3. Sift the flour and cocoa powder into the brownie batter and fold. Add the oil. Stir well. Add chocolate chips and nuts into the brownie batter. Stir well.
  4. Pour the brownie batter into the tins. Bake brownies for about 35-40 minutes.

Chocolate Brownie Recipe

Chocolate Brownie Donut Recipe.

How-to.

  1. Prepare the chocolate brownie batter from the first recipe. Let it harden in the freezer so it’s easy to scoop. Preheat the oven to 170 degree celcius.
  2. Scoop or spoon the brownie batter onto a cookie sheet. Allow enough space for the batter to spread.
  3. Bake for 10 to 12 minutes. Remove from the oven. While still hot, make a hole in every cookie using a cookie cutter. Let cool.
  4. Spread filling onto one donut. Then sandwich together with another donut.
  5. Go crazy.

Wiki Excerpt on the Chocolate Brownie.

The Chocolate Brownie is an American invented dessert or snack food. It’s a semi-flat square or bar. It’s made with chocolate and baked in a sheet pan. Brownie density ranges from fudgy to cake-like. The chocolate brownie is common lunchbox fare. It’s typically eaten out of hand. And often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode). And sometimes topped with whipped cream. A similar bar made with brown sugar and no chocolate is called a blondie.

The brownie first appeared during the 1893 Columbian Exposition. A chef at the Palmer House Hotel created the confection. This was after Bertha Palmer requested a dessert for ladies that were attending the Exposition. She wanted a dessert that would be smaller than a piece of cake. And easily eaten from boxed lunches. These brownies featured an apricot glaze and walnuts. They’re still being made at the hotel according to the original recipe.

The earliest published recipe for brownies appeared in the 1906 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer. This early recipe produced a relatively mild and cake-like brownie. The name “brownie” first appeared in the 1896 version of the cookbook. And this was in reference to molasses cakes baked individually in tin molds, not true brownies.

A second chocolate brownie recipe appeared in 1907 in Lowney’s Cook Book. The author was Maria Willet Howard. This recipe added an extra egg and an additional square of chocolate to the Boston Cooking School recipe. That recipe created a richer, fudgier brownie and was named Bangor Brownies. Most likely because it was created by a woman in Bangor, Maine.

Penny Lane’s Donut Brownie by Riana (from the “For the Love of Baking” archives).

(Published in the book of “18 Cakes and Cookies” by NCC)