Yield: 9 Brownies (8 x 8 inch pan)
| Ingredients | Amount | Notes |
|---|---|---|
| Dark Chocolate | 240g | |
| Unsalted Butter | 180g | |
| Corn Syrup | 170g | or Glucose |
| Granulated Sugar | 100g | |
| Eggs (large) | 2 | |
| Vanilla | 2 tsp | |
| AP Flour | 240g | |
| Baking Powder | 1 tsp | |
| Salt | 1 tsp | |
| Semi-Sweet Chocolate Chips | 240g |
Procedure:
- Add 2 inches worth of water to a medium sized pot and bring this to a simmer on the stove. In a heat-proof bowl that sits comfortably on the top of that pot, combine the first 4 ingredients. (This is the bowl we will make the brownies in, make sure it is large enough)
- Stir the chocolate mix every so often with a whisk until everything is completely melted and smooth. Set this aside for a few minutes to cool off.
- Add your eggs to the chocolate mix, one at a time, stirring between additions until completely homogenous. Now add your vanilla and repeat.
- Add the remaining 4 ingredients on top of the chocolate mix, even the chocolate chips, and stir together with a rubber spatula or wooden spoon until everything is evenly mixed and there are zero dry spots.
- Preheat the oven to 350⁰ Fahrenheit and line your 8 x 8 inch pan with parchment. I like to do one long sheet so that it acts like a “sling” and I can easily remove the brownies from the pan down the road. (Grease all inside the pan/parchment just in case)
- Pour your batter into the prepared pan and do your best to evenly level it. Bake at 350⁰ for approximately 25-28 minutes. We want the center to stay fudgy and slightly underdone, so there are no good indicators of when to pull them out.
- If you like more fudge, go with 25, if you’re worried they’ll be “too fudgy” go for 28. Mess around and go for 22 minutes if you really want to, I’ve done it before and they’re also great. Just depends on what YOU want.
- Once they’re as done as you want them, let everything cool in the pan, then throw the pan in the freezer for at least 6 hours. Because the internal of these brownies is meant to be so ooey-gooey, you really want it frozen solid before you go to cut them, otherwise your knife will rip your brownies apart and be stuck to them forever..
Special Instructions / notes:
If you’d like to bake them in a 9 x 13 inch pan, simply double all of the ingredients and bake them for minimum 28 minutes. Do not use glass.
As with most brownies, there are two ingredients that will make or break you – your chocolate and your butter. So do yourself and everyone getting to try these a favor, and splurge on some nice ~60% – 70% Dark Chocolate, and European style butter.