I did it again. I discovered the best
dessert brownie ever, per my boss. Sometimes I wonder if my boss is just being kind, as I’ve mentioned before that nearly every time I bring a dessert to work, she claims it’s the best dessert I’ve ever made. But in this instance I have to believe her. For two reasons. One, because I had them myself and they are freakishly phenomenal. Two, because my diabetic coworker, who will not waste calories or a shot of insulin on any old dessert, ate three of them. (And gained a reputation from doing so.)
- 1 1/2 c. unsalted butter
- 4 T. corn syrup
- 1/3 c. good quality unsweetened cocoa powder
- 1/3 c. black onyx cocoa powder
- 1/2 tsp. salt
- 2 tsp. pure vanilla extract
- 2 c. dark brown sugar, packed
- 4 large egg yolks
- 2 large eggs
- 1 c. flour
- Two 3 oz. dark chocolate bars with caramel and black sea salt
- Arrange a shelf in the center of oven and preheat to 350 degrees.
- Line an 8x11x2-inch pan with heavy-duty tinfoil. Spray with cooking spray. (This is very important! I forgot to spray and I could not peel my brownies from the foil!)
- 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 blend well.
- Pour batter into prepared pan. Break chocolate bars into pre-portioned pieces and slide just at or below the surface of the brownie batter.Place on shelf and bake until brownies start to just pull away from the sides, about 45 to 50 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 squares.
You could bake these brownies in a slightly larger pan for less time, if you wish, and it would produce a thinner brownie. Myself? I like thick.
This is one of the most moist brownie recipes you’ll ever find. I found that the caramel from the chocolate bar seeped out during baking and infused throughout the brownie. So you won’t find a ribbon of caramel in the middle of your square (which is what I was hoping for!), but it’s a delicious brownie nonetheless.