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Chocolate Chunk Brownies Recipe

Chocolate Chunk Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chocolate Chunk Brownies recipe  PDF



1 1/4 c All purpose flour
1/4 ts Baking soda
1/8 ts Double acting baking powder
1/8 ts Salt
14 oz Semisweet chocolate
Finely chopped 1 c Granulated sugar
9 tb Unsalted butter cut
Tablespoons 1/4 c Light corn syrup
1/4 c Water
3 lg Eggs chilled
1 tb Vanilla e tract
1 1/2 c Coarsely chopped walnut
Halves, divided 9 oz Swiss dark chocolate cut
Inch chunks divided
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 e tends 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 mi ture comes to a boil. Remove the pan from the heat and pour the hot syrup over the chocolate. Let the mi ture 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 mi ture, mi ing 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 :

Chocolate Chunk Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
534 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Chocolate Chunk Brownies recipe  PDF   Brownie recipes RSS   New

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1/3 c Butter 1/2 c Dark molasses 1/2 ts Soda 1/4 ts Cinnamon 1/3 c Brown sugar 2 1/2 c Flour (sifted) 1/2 tb Ginger (scant) 1/4 ts Salt 1 Egg (slightly beaten) Cream butter and sugar. Mi in egg stir in molasses. Sift flour with dry ingredients and add to butter. Turn to floured board and roll 1/4 thick cut in oblong 3 4 . Score cards with knife in 1/2 parallel lines. Place on greased cookie sheet. Bake in slow (325 F) Florence Reeves Sykes, my mother's paternal grandmother) SOURCE: Mama's Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman ...

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