Chocolate chunk brownies

 
                          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
 
 
 
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