Chocolate Chunk Brownies
A moist traditional brownie with a glossy top and chocolate chunks, perfect for those craving an intense, rich flavor.
Ingredients
unsalted butter
6 1/2 tablespoons
sugar
2/3 cup
water
2 tablespoons
bittersweet or semisweet chocolate (not unsweetened, divided (7 oz melted, 4 oz chunks))
11 ounces
large eggs
2
vanilla extract
2 1/2 teaspoons
all-purpose white flour
1/4 cup
baking soda
1/4 teaspoon
salt
1/4 teaspoon
chopped walnuts (optional)
1/2 cup (2 ounces)
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt chocolate and butter
In a large saucepan over medium-high heat, bring the butter, sugar, and 2 tablespoons water just to a boil, stirring. Remove from the heat. Coarsely chop 7 ounces of the chocolate and stir into the sugar mixture until completely melted. Let cool to warm. Stir in the vanilla, then the eggs, until well blended.
3
Combine batter
In a small bowl, thoroughly stir together the flour, baking soda, and salt. Stir the flour mixture into the chocolate mixture just until evenly incorporated. Chop the remaining 4 ounces chocolate into 1/2-inch chunks. Stir in the chocolate chunks and the walnuts, if using. Turn out the batter into the baking pan, spreading to the edges.
4
Bake
Bake in the middle of the oven for 22 to 27 minutes, or until the center is almost firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/2 inch, which should still look wet. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until well chilled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 bars; wipe the knife clean between cuts.
