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Chocolate Chunk Brownies




Source of Recipe


Godiva


List of Ingredients




1 1/4 c All-purpose flour
1/4 ts Baking soda
1/8 ts Double acting baking powder
1/8 ts Salt
14 oz Semisweet chocolate -- Finely chopped
1 c Granulated sugar
9 tb Unsalted butter -- cut into Tablespoons
1/4 c Light corn syrup
1/4 c Water
3 lg Eggs -- chilled
1 tb Vanilla extract
1 1/2 c Coarsely chopped walnut -- Halves divided
9 oz Swiss dark chocolate -- cut unto Inch chunks -- divided

Recipe



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.