Chocolate Chunk Brownies
Double acting baking powder
Light corn syrup
Coarsely chopped walnut,
Swiss dark chocolate,
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
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
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.