- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
7 hours
Prep: 30 minutes
Cook: 1 hours
1467 calories per serving view nutrition facts
1 batch
suggest servings
Be the first to add a photo of this recipe!
| 1 1/4 | cups | flour, all-purpose | |
| 1/4 | cup | corn syrup, light | |
| 1/4 | teaspoon | baking soda | |
| 1/4 | cup | water | |
| 1/8 | teaspoon | baking powder | double acting |
| 3 | large | eggs | chilled |
| 1/8 | teaspoon | salt | |
| 1 | tablespoon | vanilla extract | |
| 14 | ounces | chocolate | finely chopped |
| 1 1/2 | cups | walnut halves | coarsely chopped |
| 1 | cup | sugar | granulated |
| 9 | ounces | dark chocolate | swiss, cut into chunks |
| 9 | tablespoons | butter, unsalted | cut into tablespoons |
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 temp 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 91.0g | 140% |
| Saturated Fat 39.0g | 193% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 195mg | 8% |
| Total Carbohydrate 160.0g | 53% |
| Dietary Fiber 10.0g | 39% |
| Sugars 107.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 20% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 37% |
* 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?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
A clam is a mollusk, one of the two main classifications of shellfish, (the other being crustacean). Mollusks are...
Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
