Chunky Chocolate Brownies

 

 

Chocolate chunks make these brownies fudgy; decrease baking time to 23 minutes to make them extra gooey.

2  tablespoons water 3/4  cup granulated sugar
1/3  cup butter
1  (11.5-ounce) package semisweet chocolate chunks, divided
2  large eggs 1  teaspoon vanilla extract
3/4  cup all-purpose flour 1/4  teaspoon salt
1/2  cup chopped hazelnuts or pecans, toasted
Powdered sugar

Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.

Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.

Bake at 325 for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.

To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.

Yield: Makes 9 brownies Melanie Appell Dilenburg
Southern Living, NOVEMBER 2004