Chocolate chunk brownies

Yield: 24 brownies

Measure Ingredient
1¼ cup All-purpose flour
¼ teaspoon Baking soda
⅛ teaspoon Double acting baking powder
⅛ teaspoon Salt
14 ounces Semisweet chocolate, finely chopped
1 cup Granulated sugar
9 tablespoons Unsalted butter, cut into tablespoons
¼ cup Light corn syrup
¼ cup Water
3 larges Eggs, chilled
1 tablespoon Vanilla extract
1½ cup Coarsely chopped walnut halves, divided
9 ounces Swiss dark chocolate, cut into 1/4-inch chunks, divided

Position a rack in the center of the oven and preheat to 325 degrees F.

Line a 13-by-9½-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.

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 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.

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.


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 ½ 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.

Submitted By CHARLENE DEERING On 03-13-95

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