Brownie, although it initially seemed like the result of an incomplete dessert, has evolved into an indispensable treat in the world of desserts over time. This process, which began with the omission of baking powder, can be considered an unplanned kitchen mishap. However, this deficiency made a unique contribution to the world of desserts and created the brownie. Refusing to be a fluffy cake, brownie has revealed its difference with its characteristic dense structure and rich chocolate flavour and has gained the appreciation of millions thanks to these features.
The first written brownie recipe appeared as a ‘cookie’ in Fannie Farmer's cookbook in 1896. This recipe, different from today's brownie, has the qualities of a thin chocolate cake. However, there are also various narratives about the emergence of brownie.
These narratives include stories such as forgetting baking powder when preparing a chocolate cake, the dense texture of a dessert prepared with on-hand ingredients for sudden guests, and a portable chocolate dessert designed for a World's Fair at the Palmer House Hotel in Chicago. What these narratives have in common is that the brownie is seen as a ‘miracle born out of deficiency’. Today, this simple but impressive dessert continues to be one of the favourites of chocolate lovers.
The 'moist cake,' frequently encountered in Turkish culinary culture, is often confused with the brownie. However, different from moist cake, brownie offers a more intense chocolate and buttery flavor.
Various variations of the brownie have been developed today. The most well-known types include Fudgy Brownie with its dense and moist texture, Cakey Brownie with its lighter and fluffy texture, Chewy Brownie with its dense but chewy texture, Blondie with brown sugar or white chocolate instead of chocolate, and Vegan Brownie made entirely with plant-based ingredients. In Turkish cuisines, local brownie recipes enriched with tahini, dates, molasses, dried fruits and oil seeds are frequently made.
When evaluated in terms of nutritional values, brownie stands out with its high energy and carbohydrate content. It may contain minerals such as iron, magnesium and potassium in small amounts thanks to its chocolate, cocoa and nuts.
In addition, the dairy products and butter used provide limited levels of vitamin A and calcium. However, the fact that the main components of a brownie are sugar and fat limits its nutritional profile as an energy-dense dessert. It is recommended to use alternative ingredients such as whole wheat flour, natural sweeteners and dark chocolate to increase the nutritional value. However, it should be emphasised that brownie is basically considered as a dessert category and should be consumed in moderation within the scope of a balanced diet.
Vegan Brownie Recipe
Ingredients
1 cup flour (whole wheat flour or regular flour)
1/2 cup cocoa powder
3/4 cup granulated sugar (optionally brown sugar or coconut sugar)
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup vegetable oil (coconut oil or sunflower oil)
1/3 cup almond milk or other vegetable milk (soya milk, oat milk, etc.) or just water
1 teaspoon vanilla extract
100 g dark chocolate (dark chocolate without milk/dairy powder)
1/2 cup walnut or hazelnut (optional)
Preparation
Preheat the oven to 180°C (350°F). Grease a small square baking tray and line it with parchment paper. In a mixing bowl, mix together the flour, cocoa powder, granulated sugar, salt, and baking powder. Add the vegetable oil, plant-based milk or water, and vanilla extract to the same mixture and mix until smooth. Break the dark chocolate into small pieces and add it to the batter along with the walnuts or hazelnuts. Stir well with a spatula. Spread the batter evenly in the baking tray. Bake in the preheated oven for 25-30 minutes. The centre may remain a little soft, this will help the brownie to retain its dense texture. Leave the brownie out of the oven to cool completely. After cooling, slice and serve.
