---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Chunk Brownies
  Categories: Desserts, Chocolate
       Yield: 1 servings
  
   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
     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 into 1/4-inch
            Chunks, divided
  
     Allow the brownies to set at room temperature for at
   least 6 hours or overnight before cutting.
     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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving