Chocolate Chunk Brownies

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Chunk Brownies
Categories: Desserts
Yield: 24 Brownies

1 1/4 c All-purpose flour 1/4 c Light corn syrup
1/4 ts Baking soda 1/4 c Water
1/8 ts Double acting baking powder 3 lg Eggs, chilled
1/8 ts Salt 1 tb Vanilla extract
14 oz Semisweet chocolate, finely 1 1/2 c Coarsely chopped walnut
-chopped -halves, divided
1 c Granulated sugar 9 oz Swiss dark chocolate, cut
9 tb Unsalted butter, cut into -into 1/4-inch chunks,
-tablespoons -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.

Reprinted from the Godiva Chocolate website: http://www.godiva.com

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