Chocolate Chunk Brownies

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

Title: Chocolate Chunk Brownies
Categories: Desserts, Chocolate
Yield: 1 servings

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 into
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 into 1/4-inch
Chunks, divided

Allow the brownies to set at room temperature for at
least 6 hours or overnight before cutting.
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.

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