The main ingredients are flour, sugar, chocolate usually dark, or in combination with milk chocolate and white chocolate, butter, eggs and optionally hazelnuts. In the original recipe is not meant for yeast. However, there are many different recipes for brownies and simple versions often serve as an introduction to the kitchen. There is a white version of the brownie, called blondie prepared without cocoa, often with white chocolate in its place.
The name brownie appeared for the first time in the Boston Cooking School Cookbook, in 1896, where they are described as small cakes cooked with molasses. The origin of the cake is thought to be American, and the name derives from the dark color. There are several versions about the origin of the dessert, one that tells of a careless cook that forgot to put the yeast in the chocolate cake that was preparing while another would like to identify the origin of the brownie Palmer House Hotel in Chicago during the World's Columbian Exposition of 1892. Finally, there are those who maintain that Bertha Palmer requested a dessert that does not get dirty hands to be able to put in the boxes room.
1 cup melted butter
1 cup sugar
1 tsp vanilla extract
1 cup cocoa powder
1 cup all purpose flour
1 tsp baking powder
2 tbsp sour curds
1 tbsp walnuts
Salt to taste
Sift together the flour and cocoa powder using a sieve. Keep aside.
Preheat oven to 180 C. Grease a square or round shallow microwave safe pan using butter.
Combine the curds, sugar, butter and vanilla. Add the eggs one at a time, beating well after each addition. Add the cocoa; beat well until well blended. Finally, add the flour, walnuts, baking powder and salt; beat well.
Pour the batter into the greased and lined microwave safe pan , spread it evenly using a spoon and bake for 35 minutes or until brownies begin to pull away from the pan sides.