I come from a family of bakers — everyone seems to know their way around a wooden spoon and a whisk. The most accomplished among them is my aunt who runs her own bakery, while my uncle can make an exceptional tiramisu. You may already be familiar with my aunt’s sugar cookies, and another aunt taught me how to make my first pie crust and gifted me my first Bundt pan. I still call her “The Bundt Master.” She also happens to know a thing or two about margaritas.
Over the years I’ve collected baking tips from many family members, especially my parents, who represent two very different baking philosophies: celebratory baking and everyday baking.
My mom is the celebratory baker. She saves her elaborate bakes for holidays and special occasions, turning out impressive layer cakes for birthdays and mastering multi-step desserts. She taught me the secrets behind her cinnamon rolls and how to handle intricate holiday linzer tortes. Watching her work has demystified the process of desserts that require patience and multiple stages.
My dad, on the other hand, is the everyday baker. He makes scones, pancakes and large batches of Sunday chocolate chip cookies from scratch. He also taught me practical life lessons — to offer a firm handshake, to always wear a coat when leaving the house, and he still tucks a little cash into my pocket “just in case.”
Between baking and life lessons, I’ve learned plenty, though some practical skills — like changing a tire — eluded me. As a teenager I didn’t prioritize learning it, and later, living in New York, I never needed to drive much. Still, some lessons are sweeter: the ritual my dad and I share of iced tea and a brownie.
We’re both fast talkers, so over time “an iced tea and a brownie” blurred into one running phrase — anicedteaandabrownie — that signals the sun is past noon and it’s officially acceptable to have sugar, chocolate and iced tea.
The ritual doesn’t require extravagance, but it does have rules. The brownie must be dense, fudgy, homemade and cut into small squares. The iced tea is always black, unsweetened and served with extra ice. These are the simple, reliable brownies my dad and I grew up making on warm afternoons — unfussy and fast, without bold additions like bourbon, wine, or spiced nuts.
These straightforward brownies come together quickly, leaving more time for the important things — conversation, sunshine, and the simple pleasure of an iced tea and a brownie.
P.S. If you prefer something a little stronger than unsweetened iced tea, a sparkling black tea lemonade cocktail makes a delightful substitute.
Straight-up Classic (Bonus!) One-Bowl Fudge Brownies
Makes 25 small squares
Inspired by my dad (adapted from the back of a Baker’s Chocolate box)
3 ounces (85 grams) unsweetened chocolate, coarsely chopped
6 tablespoons (85 grams) unsalted butter, cut into small pieces
1/2 cup (100 grams) sugar
1/2 cup (110 grams) brown sugar, packed
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup (62 grams) flour
Preheat the oven to 350°F (175°C). Generously butter an 8×8-inch pan and line it with two overlapping sheets of parchment paper. Butter the parchment and set the pan aside.
Place a heatproof bowl over a pan of barely simmering water. Melt the chocolate and butter together, stirring occasionally, until smooth and fully combined. Remove the bowl from the heat and set it on a towel to cool slightly.
Stir in both sugars with a wooden spoon, then add the vanilla and salt. Mix in the eggs one at a time until fully incorporated. Finally, fold in the flour and stir until the batter is glossy and even.
Pour the batter into the prepared pan and bake for 20–25 minutes. The brownies are done when a tester comes out with a few moist crumbs attached; avoid overbaking so they stay fudgy. Let the brownies cool for a few minutes, then lift them from the pan using the parchment. Cut into small squares and serve.