The new winner of the best-brownie-I’ve-ever-tasted award goes to …
obviously this one. This brownie is moist and chocolatey with a nice crisp sheen top thanks to the corn syrup added to the batter.
(This recipe is courtesy of Grandma Mo. )
- ¾ c. unsalted butter
- 2 T. corn syrup
- ⅓ c. good quality unsweetened cocoa powder
- ¼ tsp. salt
- 1 tsp. pure vanilla extract
- 1 c. dark brown sugar, packed
- 2 large egg yolks
- 1 large egg
- ½ c. flour
- ½ c. mini semi-sweet chocolate chips
- Arrange a shelf in the center of oven and preheat to 350 degrees.
- Line an 8x8x2 inch pan with heavy-duty tinfoil. Spray with cooking spray.
- In a heavy-bottom medium saucepan melt butter over medium heat. Heat until bubbles come up around the edge of the pan. Stir in corn syrup. Remove from heat. Stir in cocoa. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and chocolate chips and blend well.
- Pour batter into prepared pan. Place on shelf and bake until brownies start to just pull away from the sides, about 25 minutes. Err on the side of undercooking rather than overcooking.
- Cool in the pan on a cooling rack. When completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into two-inch squares. Makes 16.
I was a little concerned with how flat this brownie appeared when I pulled it out of the oven. Make no mistake, this brownie barely rises, if at all. It’s possibly half-an inch thick. Possibly.
But the taste packs a huge punch. Rich and chocolate-y, all you’ll need to satisfied your sweet tooth is two bites. (And that’s about all you’ll get once you’ve cut the brownie into 16 squares.)
Speaking of cutting the brownies, I used a pizza cutter to cut mine. It seemed to work really well as I was having problems removing the tinfoil from the bottom of the brownie. (Do yourself a favor and use parchment paper instead of tinfoil!)