Updated Friday, March 16th, 2012
Yield: 10 to 12 brownies
This recipe first ran in a 1953 issue of Yankee, appearing in a story called "Recipes from Old 'Receipt' Books" by Nancy Dixon. It begins, "One of the nicest things that happens to us in the Yankee Recipe Department is when we receive really and truly fascinating cookbooks that also serve a worthy cause. Our latest acquisition is Two Hundred Years of Lebanon Valley Cookery ... The book--with a scrubbed white cover with an easy-to-handle blue spiral binding--is by the Ladies Guild Church of Our Savior (Episcopal) in Lebanon Springs, N.Y., and the cookery editor has rightfully starred some of the following as unusual, ancient, and modern." This recipe is so clever that we're wondering why it ever got lost. The waffle iron gives the brownies crispy ridges, but the inside remains rich and fudgy. They're novel and fun and incredibly easy to make.
Note: You need to let the brownies sit for a minute on the hot, opened iron before trying to remove them. Otherwise they'll be too soft and likely to crumble.
Preheat your waffle iron. In the bowl of a standing mixer, cream butter and sugar until fluffy. Add melted chocolate and vanilla and stir. Add eggs, one at a time, stirring well after each.
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to chocolate mixture and stir just until evenly combined.
When the waffle iron is ready, spray or brush with neutral vegetable oil, such as canola. Drop a heaping tablespoonful of batter into the center of each grid on your iron. Close the lid and cook until the brownies are crisp and dry on the outside, 4 to 6 minutes, depending on the iron (check after 4 minutes). Open the waffle iron and let brownies sit for 1 to 2 minutes, until firm enough to remove (don't skip this step). Transfer to a plate and sprinkle with powdered sugar. Repeat with remaining batter.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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