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| Chocolate Chunk Brownies Recipe |
Category: Desserts / Brownies
Rating:
N/A
Servings: 24
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Ingredients
1 1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon double acting baking powder
1/8 teaspoon salt
14 oz semisweet chocolate --
1 finely chopped
1 cup granulated sugar
9 tablespoon unsalted butter -- cut
1 tablespoons
1/4 cup light corn syrup
1/4 cup water
3 large eggs -- chilled
1 tablespoon vanilla extract
1 1/2 cup coarsely chopped walnut --
1 halves, divided
9 oz swiss dark chocolate -- cut
1 inch chunks -- divided
Cooking Directions:
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. 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. Using 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 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. 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.
Recipe By :
brownies,chocolate
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