Chocolate Chunk Brownies

* Exported from MasterCook *

Chocolate Chunk Brownies

Recipe By : Chocolatier Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Categories
: Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon double acting baking powder
1/8 teaspoon salt
14 ounces semisweet chocolate -- finely chopped
1 cup granulated sugar
9 tablespoons unsalted butter -- cut into
-- 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 halves -- divided
9 ounces swiss dark chocolate -- cut into 1/4-inch
-- chunks, divided

1.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. 2.In a medium bowl, stir together the flour,
baking soda, baking powder and salt. Place the semisweet chocolate in a
large bowl. 3.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. 4.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. 5.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. 6.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. 7.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. Allow the brownies to set at room temperature for at least 6
hours or overnight before cutting.

Posted to TNT Recipes



- - - - - - - - - - - - - - - - - -