---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Chunk Brownies
  Categories: Desserts
       Yield: 24 Brownies
  
   1 1/4 c  All-purpose flour                 1/4 c  Light corn syrup
     1/4 ts Baking soda                       1/4 c  Water
     1/8 ts Double acting baking powder         3 lg Eggs, chilled
     1/8 ts Salt                                1 tb Vanilla extract
      14 oz Semisweet chocolate, finely     1 1/2 c  Coarsely chopped walnut
            -chopped                                 -halves, divided
       1 c  Granulated sugar                    9 oz Swiss dark chocolate, cut
       9 tb Unsalted butter, cut into                -into 1/4-inch chunks,
            -tablespoons                             -divided
  
   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 temperature 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.
   
   Reprinted from the Godiva Chocolate website: http://www.godiva.com
  
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