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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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This recipe caught my eye because it uses a whole can of chocolate syrup! I had searched for years for a brownie everyone likes, and this is it. My husband takes them to work, and they're gone in no time. They cut nicely after cooling a bit, but we don't often wait to dig in. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
4 eggs |
1 can (16 ounces) chocolate syrup |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
glaze: |
1 cup sugar |
1/3 cup butter, cubed |
1/3 cup milk |
2/3 cup semisweet chocolate chips |
2/3 cup miniature marshmallows |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add the flour and salt until blended.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (top of brownies will still appear wet). Cool on a wire rack for 15-20 minutes.
3. For glaze, combine sugar, butter and milk in a saucepan. Bring to a boil; boil until the sugar is dissolved. Remove from the heat; stir in chocolate chips and marshmallows until melted. Pour over the brownies and spread evenly. Refrigerate for 5 minutes before cutting. Yield: about 3 dozen.
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