Chocolate Chunk Brownies

7 hours Prep: 30 minutes Cook: 1 hours

1467 calories per serving view nutrition facts

1 batch suggest servings

Be the first to add a photo of this recipe!

Ingredients

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

Directions

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 temp 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 342g

Amount per Serving

Calories 1467 56% of calories from fat

	% Daily Value*
Total Fat 91.0g	140%
Saturated Fat 39.0g	193%
Trans Fat 0.0g
Cholesterol 226mg	75%
Sodium 195mg	8%
Total Carbohydrate 160.0g	53%
Dietary Fiber 10.0g	39%
Sugars 107.0g
Protein 24.0g	48%

Vitamin A	20%		Vitamin C	1%
Calcium	9%		Iron	37%

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

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to lo day cake

Last Recipes Viewed

Recipe Bite

Vanilla

by Laurie

General:Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure V...

Member Review

Skillet Strawberry Cookies

This is one of my favorite holiday recipes. My grandmother made these for me when i was a child. Although the red sugar will turn your fingers a delightful red, this is a sure sign for the kids that their favorite cookie is on the way!! Also, the coconut is optional. Delicious.