The other day I was thinking about chocolate. Of late, I haven’t had much chocolate except in an occasional cookie. And what I was craving was a brownie. Then I recalled this recipe, one that was originally published in Chocolatier magazine a very long time ago. A magazine that is no longer, unfortunately. I never subscribed, but occasionally bought an issue. I did a search on the internet just in case it still existed, but could find nothing concrete.
Don’t you just want to reach right into the screen and grab that piece? Way back in about 1989 Chocolatier published an article about the best of the best brownies. We’d been to the home of some business associates of my DH, and the wife, Karen, served these incredible brownies to us, with some good vanilla ice cream. I was smitten with them. Karen kindly snail-mailed me a photocopy of the recipe a week or so later (email didn’t exist back then), and over the years I’ve made these a few times. I’ve just never blogged about them before, so that means I haven’t made them in over 4 years!
You do need both semisweet and dark chocolate to make these. Other than that – and some corn syrup, walnuts and a few eggs, the other ingredients are regular staples in most kitchens. What makes them different? I have no idea, except the combo of the dark and medium chocolate seems in just the right proportion. They’re not overly sweet, which is something that’s important to me. I’m not so much a candy-type person – except for very small pieces, even fudge is too sweet for my taste buds. But these are rich with chocolate, no question about that.
It’s best, really, if you bake these the day before you need them, as they’re more easily cut into bars or squares after they’ve set overnight on your kitchen counter. They like to have a rest (and firm up just a bit) before you easily remove the entire pan full using the foil sling (see photo) and set a knife into them. They keep (closed up in an airtight container) at room temp for about 5 days. Otherwise, freeze them if you think the recipe makes too much for you to eat in that time period. I do love these brownies. Here on my blog I do have another brownie – called Classic Brownies – The Best Ever. And my Heavenly Cream Cheese Brownies too. Oh, I do love those as well. Sigh. I just love chocolate! Anyway, the Classic Brownies are one of my favorites, but they’re quite plain. These, on the other hand, contain nuts and chocolate chunks. There’s a place in my repertoire for both!
Chocolate Chunk Brownies
Recipe: From “Chocolatier,” 9/1989
Serving Size: 24
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder — double acting
1/8 teaspoon salt
14 ounces semisweet chocolate — finely chopped
1 cup granulated sugar — (I scant the cup by about 2 T.)
2 tablespoons granulated sugar
9 tablespoons unsalted butter — cut into tablespoons
1/4 cup light corn syrup
1/4 cup water
3 large eggs — chilled
1 tablespoon vanilla extract
1 1/2 cups walnuts — coarsely chopped
9 ounces dark chocolate — chopped in 1/4″ chunks
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.
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.
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.
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.
6. 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. Cool the brownies in the pan and set on a wire rack. When the brownies are completely cool, cover the pan of brownies with plastic wrap and let them set at room temperature for at least 6 hours, or overnight. Will keep in a covered container for about 5 days.
Per Serving: 295 Calories; 18g Fat (49.8% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 43mg Sodium.