Chocolate Chunk Brownies

Title:
Chocolate Chunk Brownies

Yield:
24 Servings

Categories:
Godiva,
Brownies,
Chocolate




Ingredients:





 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.


 


 Recipe By     :


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini