Chocolate Chunk and Walnut Brownies
Dense, fudgy brownies loaded with melted chocolate, chunks of dark chocolate, and toasted walnuts.
Contains common allergens
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Instructions
- 1
Preheat the oven to 325°F (165°C). Line a 13x9-inch baking pan with two layers of aluminum foil, leaving an overhang on each end, and grease the foil with butter.
- 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. Place the chopped semi-sweet chocolate in a large heatproof bowl.
- 3
In a saucepan over medium heat, combine the granulated sugar, butter, corn syrup, and water. Stir until the butter melts and the sugar dissolves, then bring just to a boil and remove from the heat.
- 4
Pour the hot syrup over the semi-sweet chocolate and let stand for 1 minute, then stir until smooth and glossy.
- 5
Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour mixture until just smooth, then fold in the walnuts and the chopped dark chocolate.
- 6
Scrape the batter into the prepared pan and spread evenly. Bake for 50 minutes to 1 hour, until a cake tester inserted in the center comes out with a few moist crumbs.
- 7
Cool the brownies completely in the pan on a wire rack, at least 6 hours or overnight. Lift out using the foil overhang, peel off the foil, and cut into 24 squares.
Plan it in Listahan
Add Chocolate Chunk and Walnut Brownies to your week, check it against your household's allergens, and build the shopping list automatically.