Chocolate Chunk Brownies Recipe
1 1/4 C. all-purpose flour
1/4 t. baking soda
1/8 t. double acting baking powder
1/8 t. salt
14 oz. semisweet chocolate, finely chopped
1 C. granulated sugar
9 T. unsalted butter, cut into tablespoons
1/4 C. light corn syrup
1/4 C. water
3 large eggs, chilled
1 T. vanilla extract
1 1/2 C. coarsely chopped walnut halves, divided
9 oz. Swiss dark chocolate, cut into 1/4-inch chunks, divided
Position a rack in the center of the oven and preheat to 325�F. Line a 13 x 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.
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