Of the nearly 20 recipes I recently found in my grandmother’s file, I was most excited about the one for brownies. I recall these brownies from my childhood and often wondered what exactly was the recipe was for Jessie’s version, which she always dusted with powdered sugar.
If the amount of sugar and chocolate chips are an indication in the recipe below (typed neatly on a 3″ x 5″ card), my grandmother definitely had a sweet tooth. For further proof, the majority of recipes I discovered are on the dessert/sweet side. Then there was the hiding place for sweets in Jessie’s living room.
Whenever I went to my grandmother’s apartment, I immediately would head over to a small end table – with a false-front of leather-bound books – which opened to reveal a cache of sweets: spherical chocolate mint candies in pastels (a chocolate centre was surrounded by a thin white fondant layer of mint, with a harder panned coating), jelly fruit slices, various hard candies (the least interesting to me), and boxes of Fannie May Chocolates. This Fannie May had nothing to do with the mortgage crisis in the US, but rather was a Chicago institution until recently, when most of its retail stores started to close down, leaving just an online presence. I especially liked their Mint Meltaways, maple walnut fudge, and a thin chocolate mint for summer, in pastel pink or green, with some crunch peppermint candy bits embedded, which I have just learned, is known as “pink ice” (I saw no reference to the green variety, which I distinctly remember, too).
But back to the brownies. I recall the squares from my childhood as being a little more cakey than the recipe I prepared. The batch I baked were actually a fine example of a gooey-soft-chewy brownie – decidedly not cakey and a bit more delicate than dense fudgey ones. This is a very quick dish to bake, and it would be good to whip up at a moment’s notice for company or a week-night dessert.
More on Jessie’s Double-Chocolate Gooey Brownie – and the recipe