Recipe: Chocolate chunk brownie recipes - 3 (Not Applebee's)

There is no recipe for the Dark Chocolate Brownies on the Internet. So why not make a dark chocolate chunk brownie and add your choice of nuts? Here are a couple of recipes I found that you can experiment with. Good luck and let us know how you make out.

Halyna

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Dark Chocolate-Chunk Brownies
Source: Sunset Magazine

PREP AND COOK TIME: About 40 minutes, plus at least 1 hour to cool

NOTES: Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate such as L'Harmonie, a 64 percent dark chocolate blend available from E. Guittard consumer sales (800/468-2462). Serve wedges or squares topped with lightly sweetened, softly whipped cream, chopped fresh mint, and fresh raspberries; or crown pieces with vanilla ice cream and a drizzle of caramel sauce.

MAKES: 8 servings

10 ounces bittersweet chocolate (see notes)

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

3 large eggs

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

3/4 cup all-purpose flour


1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.

2. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.

3. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little. Scrape batter into pan; spread level.

4. Bake in a 325 regular or 300 convection oven just until surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.

5. Cool completely in pan on a rack, at least 1 hour. Lift brownie out on parchment, peel off parchment, and set brownie on a board. Cut into 8 squares or wedges or 16 triangles (see notes).

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Chocolate Chunk Brownies Recipe
Source: Razzledazzle Recipes

1 1/4 C. all-purpose flour
1/4 t. baking soda
1/8 t. double acting baking powder
1/8 t. salt
14 oz. semisweet chocolate, finely chopped
1 C. granulated sugar
9 T. unsalted butter, cut into tablespoons
1/4 C. light corn syrup
1/4 C. water
3 large eggs, chilled
1 T. vanilla extract
1 1/2 C. coarsely chopped walnut halves, divided
9 oz. Swiss dark chocolate, cut into 1/4-inch chunks, divided

Position a rack in the center of the oven and preheat to 325 F. Line a 13 x 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. Fold the overhang down along the sides of the pan. Butter the bottom of the foil-lined 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 1/2 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.

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Chocolate Chunk Brownies
Yield: 24 Brownies

1 1/4 c All-purpose flour
1/4 c Light corn syrup
1/4 ts Baking soda
1/4 c Water
1/8 ts Double acting baking powder
3 lg Eggs, chilled
1/8 ts Salt
1 tb Vanilla extract
14 oz Semisweet chocolate, finely
1 1/2 c Coarsely chopped walnut -chopped -halves, divided
1 c Granulated sugar
9 oz Swiss dark chocolate, cut
9 tb Unsalted butter, cut into -into 1/4-inch chunks,
-tablespoons -divided

1. Position a rack in the center of the oven and preheat to 325 degrees F. 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.
Fold the 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 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.

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
Swiss 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 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.

6. 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.

7. 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.