Chocolate Chunk and Walnut Brownies

Name: Chocolate Chunk and Walnut Brownies
Total time: 470 min
Yield: 24 servings
Cuisine: Desserts
Ingredients: 1 1/4 cups all-purpose flour; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/8 tsp salt; 1 1/2 cups granulated sugar; 1 cup (2 sticks) unsalted butter (cut into pieces); 1/4 cup light corn syrup; 1/4 cup water; 4 large eggs; 1 Tbsp vanilla extract; 8 oz semi-sweet chocolate (chopped); 4 oz dark or Swiss chocolate (chopped); 1 cup walnuts (chopped)

Dense, fudgy brownies loaded with melted chocolate, chunks of dark chocolate, and toasted walnuts.

470 minutes

Serves 24

Dessert

Contains common allergens

Egg Dairy Tree nut Wheat

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Instructions

7 steps

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.

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