Chocolate Chunk Brownies
Submitted by bunny
Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.
YIELD
24 servingsPREP
10 minCOOK
20 minREADY
30 minThese are not casual brownies. These are the brownies you make when you mean business.
Fourteen ounces of finely chopped semisweet chocolate melts into a hot butter-sugar syrup to form the base, while nine ounces of chunked Swiss dark chocolate gets folded into the batter for big, melty pockets throughout. Coarsely chopped walnuts on the inside and scattered across the top add a savory crunch that keeps every bite interesting.
The secret weapon? Corn syrup in the batter. It gives these brownies that glossy, crackly top and impossibly chewy center that separates a great brownie from a forgettable one.
Let them rest overnight before cutting. Patience pays off with fudgy, clean-slicing bars that hold together instead of crumbling.
Chef Tips
- Finely chop the semisweet chocolate so it melts evenly when the hot syrup hits it. Big pieces won’t fully melt and you’ll get a grainy batter.
- Use chilled eggs. Cold eggs help keep the batter from getting too warm, which gives you a denser, fudgier texture instead of cakey.
- Line the pan with a foil sling. The overhang lets you lift the whole slab out in one piece for easy cutting on a flat surface.
- Don’t overbake. A few moist crumbs on the toothpick means they’re done. Dry crumbs mean you’ve crossed into cake territory.
- Rest at room temperature, not the fridge. Six hours to overnight lets the chocolate set and the flavors meld without drying out the edges.
Ingredients
Directions
Position a rack in the center of the oven and preheat to 325℉ (160℃).
Line a 13-by-9½-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 ½ 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.
Comments
