*  Exported from  MasterCook  *
 
                          CHOCOLATE CHUNK BROWNIES
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Godiva                           Brownies
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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
                         Inch chunks -- divided
 
   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.
   
   Recipe By     :
  
 
 
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