• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Chocolate Chunk Brownies

  • Recipe Submitted by on

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


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.

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