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24 bars
suggest servings
| 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 |
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.
| % Daily Value* | |
| Total Fat 79.0g | 122% |
| Saturated Fat 32.0g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 366mg | 15% |
| Total Carbohydrate 148.0g | 49% |
| Dietary Fiber 9.0g | 34% |
| Sugars 97.0g | |
| Protein 23.0g | 47% |
| 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.
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This is a very informative page.Found substtutions I couldn't find anywhere else.


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