Chocolate Chubbies

Recipe Ingredients

6 oz	170g	Semisweet chocolate chips
4 oz	113g	Unsweetened chocolate - coarsely chopped
10 tablespoons	150ml	Unsalted butter - cut into
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Double acting baking powder
1/4 teaspoon	1.3ml	Salt
6 teaspoons	30ml	Eggs - at room temperature (medium)
2 cups	396g / 13oz	Granulated sugar
1 tablespoon	15ml	Vanilla extract
12 oz	340g	Swiss white chocolate - cut
		- inch chunks
1 1/2 cups	219g / 7.7oz	Pecan halves - coarsely
1 1/2 cups	219g / 7.7oz	Walnut halves - coarsely

Recipe Instructions

Position a rack in the center of the oven and preheat to 325F.

Line a 13-by-9-inch rectangular roasting pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Lightly butter the bottom of the foil-lined pan. In the top of a double boiler, over hot, not simmering water, melt the chocolate chips, unsweetened chocolate and butter. Remove the top part of the double boiler from the bottom and cool for 10 to 15 minutes, until tepid. In a small bowl, using a wire whisk, stir together the flour, baking powder and salt.

In a medium bowl, using a wire whisk, beat the eggs until foamy. Add the sugar and beat until blended. Add the cooled chocolate mixture and mix until smooth. Stir in the vanilla. Stir in the flour mixture until well combined. Using a rubber spatula, fold in the white chocolate and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake the brownies for 20 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack for 30 minutes. Using the two ends of the foil as handles, lift the brownies out of the pan. Cool the brownies on the foil for at least 2 hours.

Invert the brownies onto a cutting board or large plate and gently peel off the foil. Invert again onto a smooth surface and cut into 24 brownies.

Source:
Philadelphia Inquirer

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