This week on The Chef’s Pantry Anna and her 11-year-old son Max take to the kitchen to showcase easy recipes that kids can make with you at home. They start with a family favorite Brownie recipe, and they show you their special trick for elevating them into a true work of art. Then Max shows you his approach to scrambled eggs that will be sure to become everyone’s newest technique.
INGREDIENTS:
- 8 Tbs (1 stick) butter, unsalted
- 2 oz Baker’s Chocolate, unsweetened
- 2 eggs, large
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup all purpose
- 1/2 cup walnuts, coarsely chopped (optional)
PREPARATION:
- Preheat oven to 350 F and butter a 9×9″ baker
- In a small saucepan, melt chocolate squares and butter.
- Remove from heat and stir in sugar until granules begin to dissolve. Stir in eggs. Add vanilla and salt.
- Gently fold in flour. Do not overmix. Add walnuts and pour batter into the baker.
- Bake for 25-30 minutes. These brownies are meant to be gooey so the “toothpick test” will not work. Instead, I check them at 25 minutes by gently tapping the center with my finger. If the surface holds and has a slight bounce pull from the oven and allow to cool slightly before slicing and serving a la mode.
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