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9 hours
Prep: 20 minutes
Cook: 50 minutes
220 calories per serving view nutrition facts
24 servings
suggest servings
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| 1 1/4 | cup | flour, all-purpose | |
| 1/4 | teaspoon | baking soda | |
| 1/8 | teaspoon | baking powder | double acting |
| 1/8 | teaspoon | salt | |
| 14 | ounces | chocolate (semi-sweet) | semi-sweet, , finely chopped |
| 1 | cup | sugar | granulated |
| 9 | tablespoons | butter | cut into tablespoons |
| 1/4 | cup | corn syrup, light | |
| 1/4 | cup | water | |
| 3 | large | eggs | chilled |
| 1 | tablespoon | vanilla extract | |
| 1 1/2 | cup | walnut halves | coarsely chopped, divided |
| 9 | ounces | dark chocolate | swiss, cut into 1/4 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.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 61mg | 3% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 1.0g | 6% |
| Sugars 16.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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