It’s no surprise that here brownies are a big deal.

Its why we consider them a comfort food – that home-baked quality and the aroma of chocolate that permeates the air and makes everything seem just that bit brighter. More colourful, happier and whatever kind of day your having, well – suddenly, it’s all doable.

Now I am not suggesting for a minute that brownies are world issue solvers, but I do wonder that if brownies were given to each country’s leaders, during important discussions, outcomes would be smoother – calmer – less reactive and more chilled.

No? Well – okay, just a thought…

Anyhow, brownies are for most a staple in our kitchens. We have all tried to make them at least once –

I know a lady who embarked on a ‘let’s make brownies to entertain the stepsons’ session and discovered a mutual love of baking with the younger, and let’s just say more challenging, boy. It became the norm for them to bake on the weekends they stayed and helped bridge the gap between them emotionally.

But where do these emotionally soothing mouthfuls of bliss derive from? Why do we yearn for that fudgy – squidgy bite full and how is it that so many other ingredients go so well when added to the process of making them?

Apparently, the first reference to a brownie in a book was by Fannie Farmer in her 1896 Boston Cooking-School Cookbook, which surprised me as this seems so recent – and no, I am not that old!

The classic brownie recipe is simpl