Ingredients
1 1/4 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp double acting baking powder
1/8 tsp salt
14 oz semisweet chocolate --
1 finely chopped
1 cup granulated sugar
9 tbsp unsalted butter -- cut
1 tablespoons
1/4 cup light corn syrup
1/4 cup water
3 large eggs -- chilled
1 tbsp vanilla extract
1 1/2 cup coarsely chopped walnut --
1 halves, divided
9 oz swiss dark chocolate -- cut
1 inch chunks -- divided
Directions
Position a rack in the center of the oven and preheat to 325 degrees
F. Line a 13-by-9 1/2-inch baking pan with a double thickness of
aluminum foil so that the foil extends 2 inches beyond the two short
ends of the pan. Fold the overhang down along the sides of the pan.
Butter the bottom of the foil-lined pan. In a medium bowl, stir
together the flour, baking soda, baking powder and salt. Place the
semisweet chocolate in a large bowl. In a medium saucepan, combine
the sugar, butter, corn syrup and water. Cook over medium heat,
stirring constantly with a wooden spoon, until the butter melts, the
sugar is dissolved and the mixture comes to a boil. Remove the pan
from the heat and pour the hot syrup over the chocolate. Let the
mixture stand for 1 to 2 minutes, to melt the chocolate. Whisk until
smooth. One at a time, whisk in the eggs, blending until smooth.
Whisk in the vanilla and the flour mixture, mixing until the batter
is smooth. Using a rubber spatula, fold in 1 cup of the walnuts and 6
ounces of the Swiss chocolate chunks. Scrape the batter into the
prepared pan and spread it evenly with a spatula. Sprinkle the
remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over
the top of the batter. Bake the brownies for 40 to 50 minutes, or
until a cake tester or toothpick inserted into the center of the
brownie comes out with a few moist crumbs clinging to it. Cool the
brownies in the pan set on a wire rack. When the brownies are
completely cool, cover the pan of brownies with plastic wrap and let
the brownies set at room temperature for at least 6 hours or
overnight. Invert the brownies onto a large plate or cutting board.
Remove the pan and carefully peel off the foil. Invert again onto a
smooth cutting surface and cut into 24 bars. Store the brownies at
room temperature in an airtight container for up to five days.
Recipe By :
Servings: 24 servings
Chocolate Chunk Brownies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
Recipes as an idea can be tracked back into distant history, in fact as far into history as the early Egyptians, and potentially, even further back. However, generally, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Continuing our culinary historical journey, there are some books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is served today, but instead recipes for the types of meals cooked for the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. These new foods and spices caused a torrent in manuscripts on cooking, some of which are kept safe in private collections. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chocolate Chunk Brownies recipe.
