Chocolate Chunk Brownies

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Time to Prepare this Recipe 7 hours Prep: 30 minutes Cook: 40-50 min
Calories Per Serving and Nutrition Information 1325 calories per serving view nutrition facts
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Ingredients

1 1/4 cups 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 pieces
1/4 cup corn syrup, light
1/4 cup water
3 large eggs large, chilled
1 tablespoons vanilla extract
1 1/2 cups walnut halves coarsely chopped, divided
9 ounces dark chocolate swiss, cut into 1/4inch chunks, divided

Directions

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 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 Place the semisweet chocolate in a large bowl.

3. In a medium saucepan, combine the sugar, butter, corn syrup 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 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.

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Nutrition Facts

Serving Size 318g
Amount per Serving
Calories 1325 54% of calories from fat
% Daily Value*
Total Fat 79.0g122%
 Saturated Fat 32.0g160%
 Trans Fat 0.0g
Cholesterol 226mg75%
Sodium 366mg15%
Total Carbohydrate 148.0g49%
 Dietary Fiber 9.0g34%
 Sugars 97.0g
Protein 23.0g47%
Vitamin A 20%  Vitamin C 1%
Calcium 9%  Iron 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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