First recorded in print in 1896, in (possible Viz character) Fannie Farmer’s Boston Cooking School Cook Book, the first brownies featured no chocolate, just molasses....More at the link.
This is not a dessert; it is a snack. That is not to downplay it. Elongate that pleasure for as long as possible. Revel in that chocolate brownie. But this is a food to be eaten, as an infrequent, rarefied treat, outside meal-times at 11pm, 4pm or similar – and on its own.
The chocolate brownie is too rich to follow other foods and serving it as pudding detracts from its essential appeal. A good brownie is its own self-contained world: sweet, slightly salty potentially, dense with the cocoa, berry and tobacco notes of high-quality chocolate. It needs no augmentation.
Restaurant kitchens, however, find it impossible to send a chocolate brownie naked into the world. They inevitably sauce it and garnish it, and turn the now muffled brownie into a mere component in a confused mess of a dish. They also insist on serving brownies hot, often unforgivably microwaving the heat in, when a brownie is most expressive at room temperature...
Even when you are served an unadorned brownie (in a coffee shop, say), there is a further problem: you will be given a fork. You do not have to use it. But you may feel forced to; and if you do, it will lessen your enjoyment... it is best eaten with your fingers, at a leisurely pace, breaking off pieces and letting them melt in your mouth, while periodically sucking gloop from your fingers...
Do not oversweeten your brownies. Go super-easy on the flour and preferably leave out baking powder altogether. HTE demands a fudgy, almost ganache-like centre. You’re not making a sponge cake...
In 99% of cases, from raspberries to gold leaf, additional ingredients are unnecessary... Decorative sliced strawberries and dustings of icing sugar persist in Britain, even outside garden-centre cafes, but must be robustly resisted.
14 June 2019
Excerpts from an article in The Guardian's How To Eat series: