Chocolate Chunk Brownies

Directions

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 which the foil extends 2 inches beyond the two short ends of the pan.
2. 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 pwdr 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, till the butter melts, the sugar is dissolved and the mix comes to a boil. Remove the pan from the heat and pour the warm syrup over the chocolate. Let the mix stand for 1 to 2 min, to heat the chocolate. Whisk till smooth. One at a time, whisk in the Large eggs, blending till smooth. Whisk in the vanilla and the flour mix, mixing till the batter is smooth. Using a rubber spatula, mix in 1 c. of the walnuts and 6 ounces of the Swiss chocolate chunks. Scrape the batter into the prepared pan and spread it proportionately with a spatula. Sprinkle the remaining 1/2 c. of walnuts and 3 ounces of chocolate chunks over the top of the batter. Bake the brownies for 40 to 50 min, or possibly till a cake tester or possibly toothpick inserted into the center of the brownie comes out with a few moist crumbs clinging to it.
3. Cold the brownies in the pan set on a wire rack. When the brownies are completely cold, cover the pan of brownies with plastic wrap and let the brownies set at room temperature for at least 6 hrs or possibly overnight. Invert the brownies onto a large plate or possibly 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.