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Title: Chocolate Chunk Brownies
Categories: Dessert
Yield: 24 Brownies
| 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 |
| 1/4 | c | Light corn syrup |
| 1/4 | c | Water |
| 3 | lg | Eggs, chilled |
| 1 | tb | Vanilla extract |
| 1 1/2 | c | Coarsely chopped walnut halves, divided |
| 9 | oz | Swiss dark chocolate,= |
| Cut | ||
| 9 | tb | Unsalted butter, cut into tablespoons into 1/4-inch chunks, |
1. 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 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. 2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Place the semisweet chocolate in a large bowl. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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.
From: [mme] Gourmet
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