Yield: 24 brownies
|1¼ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|⅛ teaspoon||Double acting baking powder|
|14 ounces||Semisweet chocolate, finely chopped|
|1 cup||Granulated sugar|
|9 tablespoons||Unsalted butter, cut into tablespoons|
|¼ cup||Light corn syrup|
|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
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