Ingredients
6 oz unsweetened baking chocolate
2 cup granulated sugar
2 cup brown sugar, firmly packed
2/3 cup light corn syrup
1 cup butter or margarine
1 softened
8 large eggs
2 1/2 cup unbleached all-purpose flour
2 cup walnuts, chopped
Directions
Preheat the oven to 350 Degrees F. Grease a 9 X 13 X 2-inch baking
pan. Melt the chocolate in the top of a double boiler and set aside.
Mix the sugars, corn syrup and butter together but do not cream. Add
the eggs, one at a time. Slowly pour in the chocolate, blending
well. Add the flour, beating until smooth. Fold in the walnuts.
Spread the batter in the prepared pan and bake for 25 to 30 minutes.
Place the pan on a wire rack and allow to cool completely before
cutting into squares.
Yield: 24 Brownies
Servings: 24 servings
Classic Fudge Brownies Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie; Dessert; Fudge
The History of Recipes
Academics have proved the existance of recipes way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, in the main part, these old cookbooks were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to historians is a series of ancient tablets in Sumerian describing 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 drinkers feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the ancient cooks were skilled in the use of many spices and herbs, including many that are still in use today for example bay, rue and dill. Moving our culinary historical trip onwards, there were two interesting books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that we all know today, but rather descriptions of the types of food prepared by the chefs of the upper classes. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices caused a surge in publications on food, the majority of which still exist in academic collections. When we get to the 20th century, cookery publications were in high demand, as a result of increased literacy, people having increased free time and having more money. |
We hope you enjoy this Classic Fudge Brownies recipe.
