For Diane Truver of Valencia, many of her recipes were passed down from generation to generation.

So when Country Woman Magazine was looking for readers to share its favorite recipes, Truver knew it was her chance to pass on one of her favorites.

Her homemade brownie recipe, made with a walnut crunch topping, was a hit with the magazine's publishers and appeared in the magazine's May/June 2003 edition.

"(The recipe) was a favorite of my family from my mom and my grandma," said Truver, who was surprised when the recipe first appeared.

Two years later, Truver's tasty brownies surprised her again, when Reiman Publications, the company that produces Country Woman, decided to use her recipe in their "Best of Country Cooking 2005" cookbook.

Though the success of her submission leaves her searching for more family recipes to submit, for now Truver is content to keep baking for her two grandchildren.

For information about the annual cookbook, visit www.reimanpub.com.

¾ cup butter (no substitutions)4 squares (4 ounces) unsweetened chocolate4 eggs2 cups sugar1 teaspoon vanilla extract1 cup all-purpose flour

¾ cup packed brown sugar¼ cup butter, cubed2 eggs, lightly beaten2 tablespoons all-purpose flour1 teaspoon vanilla extract4 cups walnuts.In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. Cool slightly.In a bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended.Pour into a greased 13-by-9-by-2-inch baking pan. Set aside.For topping, in a saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted.Stir in eggs, flour and vanilla until well blended. Stir in nuts.Spread the mixture evenly over brownie batter. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.Makes 1½ dozen brownies.