Chocolate Chunk Brownies Recipe - Cooking Index
Chocolate Chunk Brownies Recipe - Cooking Index
| 1 1/4 cups | 78g / 2.8oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Baking soda |
| 1/8 teaspoon | 0.6ml | Double acting baking powder |
| 1/8 teaspoon | 0.6ml | Salt |
| 14 oz | 397g | Semisweet chocolate - finely chopped |
| 1 cup | 198g / 7oz | Granulated sugar |
| 9 tablespoons | 135ml | Unsalted butter - cut |
| tablespoon | 0ml | |
| 1/4 cup | 82g / 2.9oz | Light corn syrup |
| 1/4 cup | 59ml | Water |
| 3 cups | 594g / 20oz | Eggs - chilled (large) |
| 1 tablespoon | 15ml | Vanilla extract |
| 1 1/2 cups | 219g / 7.7oz | Coarsely chopped walnut - halves, divided |
| 9 oz | 255g | Swiss dark chocolate - cut- inch chunks divided |
Position a rack in the center of the oven and preheat to 325F. 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.
Source:
Philadelphia Inquirer
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