Chocolate Chunk Brownies

* Exported from MasterCook *

CHOCOLATE CHUNK BROWNIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Godiva Brownies
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
9 tb Unsalted butter -- cut
Tablespoons
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
Inch chunks -- divided

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 :



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