Chocolate Chunk Brownies

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Servings: 24 Difficulty: Advanced
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Rich, fudgy brownies loaded with melty semisweet chocolate chunks
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Chocolate Chunk Brownies recipe image
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Chocolate Chunk Brownies

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 2184.1

Description

These Chocolate Chunk Brownies are the ultimate comfort dessert, offering a dense, fudgy texture that is both indulgent and deeply satisfying. Made with a generous amount of semisweet chocolate, they deliver an intense cocoa flavor with pockets of gooey melted chocolate in every bite. The batter is simple to mix, requiring just basic pantry staples like flour, baking soda, and salt to balance the sweetness. Perfect for potlucks, holiday gatherings, or a quiet evening treat, these brownies hold their shape beautifully while remaining moist. The key is letting them set overnight, which ensures clean cuts and a perfect chew. Serve them warm with a scoop of vanilla ice cream or enjoy them straight from the tin.

Ingredients

Directions

  1. Position a rack in the center of the oven and preheat to 325 degrees F (163&# 194;°C).
  2. Line a 13-by-9 1/2-inch baking pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan.
  3. Fold the overhang down along the sides of the pan and butter the bottom of the foil-lined pan.
  4. In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
  5. Place the semisweet chocolate in a large bowl.
  6. In a medium saucepan, combine the sugar, butter, corn syrup, and water.
  7. 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.
  8. Remove the pan from the heat and pour the hot syrup over the chocolate.
  9. Let the mixture stand for 1 to 2 minutes to melt the chocolate, then whisk until smooth.
  10. One at a time, whisk in the eggs, blending until smooth.
  11. Whisk in the vanilla and the flour mixture, mixing until the batter is smooth.
  12. Using a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the Swiss chocolate chunks.
  13. Scrape the batter into the prepared pan and spread it evenly with a spatula.
  14. Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top of the batter.
  15. Bake the brownies for 40 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out with a few moist crumbs clinging to it.
  16. Cool the brownies in the pan set on a wire rack.
  17. When completely cool, cover the pan of brownies with plastic wrap and let them set at room temperature for at least 6 hours or overnight.
  18. Invert the brownies onto a large plate or cutting board, remove the pan, and carefully peel off the foil.
  19. Invert again onto a smooth cutting surface and cut into 24 bars.
  20. Store the brownies at room temperature in an airtight container for up to five days.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 2184.1kcal
% Daily Value *
Total Fat 105.8g163%
Saturated Fat 63.1g316%
Cholesterol 0.0mg0%
Sodium 716.8mg30%
Total Carbohydrate 263.5g88%
Dietary Fiber 40.5g162%
Sugars 161.2g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, brownies, fudgy, dessert, baking, semisweet, chunks, easy, homemade, snack, indulgent, comfort food
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