Recipe - Chocolate Chunk Brownies

1 One fourth cup Allpurpose flour
One fourth teaspoon Baking soda
1/8 teaspoon Double acting baking powder
1/8 teaspoon Salt
14 ounce Semisweet chocolate
Finely chopped
1 cup Granulated sugar
9 tablespoon Unsalted butter cut
Tablespoons
One fourth cup Light corn syrup
One fourth cup Water
3 lg Eggs chilled
1 tablespoon Vanilla extract
1 One half cup Coarsely chopped walnut
Halves, divided
9 ounce Swiss dark chocolate cut
Inch chunks divided

Position a rack in the center of the oven and preheat to 325 degrees F.
Line a 13by9 1/2inch 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
foillined pan. 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 chunks. Scrape the batter into the prepared pan and spread it
evenly with a spatula. Sprinkle the remaining One half 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini