Some people speculate that brownies was invented when someone had a fallen chocolate cake, and it is probably true. It is a very dense chocolate cake.

This recipe is the first brownies I learned to make in 1988 when I was a student living with a missionary who was a missionary to Thailand. At that time, I didn’t know much about baking and she gave me this recipe. This was my go-to brownie recipe ever since. It is so easy even for a child to do. Just mix all the ingredients in a bowl, add the chocolates, white chocolates and nuts and that’s it.

I remember Wilhemina said to whip more if I wanted it to be fluffier and stir less if I wanted it more like a cookie. Of course, I could one more egg to make it closer to a cake.

For Christmas, I topped the brownies with M&Ms. I wanted to make ice-cream to go with these, but before I could do that, they were gone. Make again tomorrow.

Wilhemina’s Brownies



  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • A pinch of salt
  • 5 Tbsp cocoa powder or chocolate powder
  • 1/2 cup walnuts optional
  • 1/2 cup chocolate optional
  • 1/2 cup white chocolate optional
  • Toppings all optional
  • M&M chocolates
  • White chocolates
  • Walnuts


  • Preheat oven to 180 degrees Celsius.
  • Line a square 7 inch x 7 inch pan with parchment paper.
  • Mix everything except for the chocolates and walnuts in a bowl and stir until everything is blended in.
  • If you want your brownie to be softer and more cakey, add one more egg, and beat more.
  • Add the walnuts and chocolates.
  • Spread the batter into the prepared pan.
  • Even out the surface and add toppings. Do not press them in.
  • Bake on a medium shelf in the oven for 30 minutes.
  • Cut them into squares or rectangles and serve.

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