Chocolate Chunk and Walnut Brownies

Preheat oven to 325 degrees Fahrenheit.

Line a 13 by 9-1/2 inch baking pan with two layers of aluminum foil, allowing an overhang on each end. Grease the foil with butter.

Stir together the flour, baking soda, baking powder and salt.

Place the chopped semi-sweet chocolate in a larger bowl.

In a saucepan, heat the granulated sugar, unsalted butter, corn syrup and water until the butter melts and the sugar is dissolved.

Remove the pan from the heat once it reaches a boil.

Pour the hot syrup over the semi-sweet chocolate, allowing it to stand momentarily. Stir until smooth.

Whisk the eggs in one at a time.

Whisk in the vanilla and the flour mixture until smooth.

Fold in the walnuts and the chopped Swiss chocolate.

Scrape the batter into the prepared pan.

Bake for 50 minutes to 1 hour, or until a cake tester comes out clean.

Cool the brownies in the pan on a wire rack for at least 6 hours.

Carefully invert the brownies onto a large cutting board or platter and peel off the foil.

Invert the brownies again and cut into 24 squares.