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Instructions |
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1. Position rack in center of oven and preheat to 325. Line a 9×13
baking pan with a double thickness of foil so the foil extends 2
inches beyond the 2 shorter ends of the pan. Fold 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.
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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 from heat and pour hot syrup
over the chocolate. Let mixture stand for 1-2 minutes, to melt the
chocolate. Whisk until smooth.
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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 dark chocolate chunks.
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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 40-50 minutes, or until a cake tester or toothpick
inserted into the center of the brownies comes out with a few
moist crumbs clinging to it.
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Serving
Suggestions |
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Allow to completely cool before cutting. Serve with milk
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Originally Submitted
2/17/2018
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