Chocolate Chunk Brownies

9 hours Prep: 20 minutes Cook: 50 minutes

220 calories per serving view nutrition facts

24 servings suggest servings

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Ingredients

1 1/4	cup	flour, all-purpose
1/4	teaspoon	baking soda
1/8	teaspoon	baking powder	double acting
1/8	teaspoon	salt
14	ounces	chocolate (semi-sweet)	semi-sweet, , finely chopped
1	cup	sugar	granulated
9	tablespoons	butter	cut into tablespoons
1/4	cup	corn syrup, light
1/4	cup	water
3	large	eggs	chilled
1	tablespoon	vanilla extract
1 1/2	cup	walnut halves	coarsely chopped, divided
9	ounces	dark chocolate	swiss, cut into 1/4 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.

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Nutrition Facts

Serving Size 53g

Amount per Serving

Calories 220 54% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 61mg	3%
Total Carbohydrate 25.0g	8%
Dietary Fiber 1.0g	6%
Sugars 16.0g
Protein 4.0g	8%

Vitamin A	3%		Vitamin C	0%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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