Ingredients for Chocolate Chunk And Walnut Brownies
- All Purpose Flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Semisweet Chocolate
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Light Corn Syrup
- ½ cup water
- 4 large eggs
- Vanilla Extract
- 1 cup chopped walnuts
- Swiss Dark Chocolate
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How to Make Chocolate Chunk And Walnut Brownies
- Preheat oven to 325°F (160°C).
- Line a 13x9-1/2 inch baking pan with two layers of aluminum foil, leaving an overhang on each side for easy removal.
- Lightly grease the foil with butter.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Place 2 cups semi-sweet chocolate chunks in a large bowl.
- In a medium saucepan, combine 1 ½ cups granulated sugar, 1 cup (2 sticks) unsalted butter, ½ cup light corn syrup, and ½ cup water.
- Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Bring to a gentle boil, stirring constantly.
- Remove from heat and immediately pour the hot syrup over the semi-sweet chocolate. Let stand for 1 minute.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Whisk in 4 large eggs one at a time, mixing well after each addition.
- Whisk in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup chopped walnuts and 1 cup chopped Swiss chocolate.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack for at least 6 hours, or preferably overnight. This allows the brownies to set properly.
- Carefully lift the brownies out of the pan using the foil overhang. Peel off the foil.
- Cut into 24 squares and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
44g
Carbs
7g
