Ocean Lover
bean
The book of poetry was not my only gift. I had another and I upwrapped it and was surprised to see a book of family recipes. All the children submitted recipes a while ago..I guess. I told Dylan I didn't give him any of my recipes. He insisted that I gave him a recipe for chocolate chunk brownies. I looked in the book and sure enougn there it was. This crazy a$$ recipe for brownies. I mean you wouldn't have believed it. It's like a whole page long and just the most ridiculous way to make brownies that I've ever seen. Come to find out...Dylan told his Dad one morning that he needed a brownie recipe for school. DH found one on the computer and printed it off and sent it with Dylan. Little did he know this would turn out to be an old family recipe. 
Most all the other recipes are really simple, kid friendly and easy. I would like to see Martha try to make mine!
Googled the recipe:Chocolate Chunk Brownies Recipe
1 1/4 C. all-purpose flour
1/4 t. baking soda
1/8 t. double acting baking powder
1/8 t. salt
14 oz. semisweet chocolate, finely chopped
1 C. granulated sugar
9 T. unsalted butter, cut into tablespoons
1/4 C. light corn syrup
1/4 C. water
3 large eggs, chilled
1 T. vanilla extract
1 1/2 C. coarsely chopped walnut halves, divided
9 oz. Swiss dark chocolate, cut into 1/4-inch chunks, divided
Position a rack in the center of the oven and preheat to 325?F. Line a 13 x 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.
Most all the other recipes are really simple, kid friendly and easy. I would like to see Martha try to make mine!Googled the recipe:Chocolate Chunk Brownies Recipe
1 1/4 C. all-purpose flour
1/4 t. baking soda
1/8 t. double acting baking powder
1/8 t. salt
14 oz. semisweet chocolate, finely chopped
1 C. granulated sugar
9 T. unsalted butter, cut into tablespoons
1/4 C. light corn syrup
1/4 C. water
3 large eggs, chilled
1 T. vanilla extract
1 1/2 C. coarsely chopped walnut halves, divided
9 oz. Swiss dark chocolate, cut into 1/4-inch chunks, divided
Position a rack in the center of the oven and preheat to 325?F. Line a 13 x 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.
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I just bought a box of Duncan Hines Brownie Mix! If you make these, I nominate you for Mother oif the Year!!!
I vote Dylan, Son of the year! What a guy!