Choco - Walnut Brownies

The school has just started and boy, how seriously time flies so fast. I now have a primary 1 student!! How could that happened in just a breeze? With this new milestone in our child's life, inevitable changes are likewise expected. There's now the study habit forming, home works to attend to and of course the "baon" (food) preparation for school. Among all these, I guess the later will bring me more excitement than difficulty. To be able to provide your kids with good foods, as a foodie mom,  I'd rather take it as an opportunity instead of an added responsibility. Anyway, when it comes to personally attending to a child's needs, there shouldn't be such a thing as "busy working mom" isn't it? So, my new found routine simply brought me back to baking goodies and all of us in the family coudn't be happier. On his first day in school, I decided to prepare Ina Garten's popular outrageous Brownies. But since I found the recipe too sweet, I adjusted the level of sugar. Also, I modified the ingredients used to my own liking. Eventually I was more than appeased with the results. It's moist, gooey and decadent. Just the right texture properties for brownies. From now on, I should be keeping this recipe easily accessible for this will only be the start of the many food requests (especially of baked goods) to come.


Ingredients (what you need):

1/2 lb unsalted butter
1/2 lb + 6 ounces semisweet chocolate chips (Hershey's)
3 ounces unsweetened chocolate (Hershey's)
3 extra large eggs
1 tbsp vanilla extract
1 cup sugar
1/2 + 1/8 cup all purpose flour
1/2 tbsp baking powder
1/2 tsp salt
1 1/2 cups chopped walnuts

How to make:

1. Preheat the oven to 350 degrees F.
2. Melt together the butter, 1/2 lb of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
3. In a large bowl, stir (do not beat) together the eggs, vanilla extract  and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1/2 cup of flour, the baking powder and salt. Add to the cooled chocolate mixture.
5. Toss the walnuts and 6 ounces of chocolate chips in a medium bowl with 1/8 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
6. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean.
7. Cool down the brownies and slice according to the desired serving size.

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