I had that book with the thick, material-like cover, for many years before it finally fell apart from use. And I think, of all the recipes in its voluminous pages, the one I've enjoyed making the most is Brownies Cockaigne.
It wasn't long before Mom got me THE JOY OF BAKING in its white and red hardback cover. It, too, contained this recipe!
In French, the word Cockaigne means "land of plenty" or land of luxury. And indeed, these brownies are luxurious. So much so that they've been a hit wherever I've served them. Please, try this recipe for brownies. The extra time it takes to make them is well worth the trip.
- 1/2 c butter
- 4 oz unsweetened chocolate or Germans Baking Chocolate
- 4 eggs at room temperature
- 1/4 tsp salt
- 2 cups of sugar
- 1 tsp vanilla
- 1 cup sifted AP flour
- 1 cup nutmeats
(use a 9x13" pan for chewy brownies and a 9x9" pan for cakey ones)
- Melt the chocolate and butter in either a double boiler or microwave (on high, checking every 10 seconds)
- Cool the mixture to room temperature.
- Beat eggs and salt until light and foamy in texture.
- Cream into the eggs the sugar and vanilla.
- With a few swift strokes, combine the cooled chocolate mixture with the eggs and sugar-THIS MUST BE DONE MANUALLY, it will NOT be uniform.
- Fold in the flour by hand and stir, but not to the point of being fully incorporated.
- Add in the nutmeats.
- Bake in a greased or parchment-lined pan of choice and bake for 25 minutes.
- Cut only when cooled.
This recipe dates back to 1964. It is still the best brownie ever made.
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| These brownies have a crunchy top and a thick, rich center if you don't over-bake them. I top mine with a sprinkle of confection powder. |