Side Pannel
Chocolate Chunk Brownies
Chocolate Chunk Brownies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 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
Directions
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.
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.
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