Posted by moderndaygourmet on June 7, 2008
This is another recipe I got from Laura that she adapted from elsewhere. Maybe I should give her a whole category in this blog, as many great recipes that she has shared! These brownies are incredibly good, fudgy and rich. I have had trouble finding good brownie recipes and readily admit that I often make use of Duncan Hines, but this one is definitely a keeper – maybe my days of boxed brownies are finally over!
1 1/8 cups cocoa powder
18 tablespoons unsalted butter
5 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups flour
Melt butter in saucepan over low heat; combine with cocoa powder.
In mixing bowl: beat eggs, vanilla, salt and sugar & corn syrup together until light and fluffy (this will take a few minutes).
Preheat oven to 375F and grease 9×13 pan.
Stir flour into chocolate mixture. Fold chocolate batter into the egg mixture, stirring to combine. You can add nuts if you like at this point; I don’t like them so I omit. You could also add chocolate chips or marshmallows, or other additions.
Spread batter in pan. For an extra glossy top brush with 1TB milk. Bake for 35 minutes. The top should be crisp but a toothpick inserted will come out coated with chocolate. Remove & let cool for several hours before cutting into squares.