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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These came into fashion during the 1920s. Simple and sweet. Ingredients:
1 cup all-purpose flour, plus additional for the pan |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
10 tablespoons unsalted butter, at room temperature, plus additional for the pan |
2/3 cup sugar |
1 cup chocolate syrup |
2 teaspoons vanilla extract |
2 large eggs, at room temperature |
Directions:
1. Position rack in the lower third of the oven; preheat oven to 350°.
2. Butter and flour an 9-inch square baking pan; set aside.
3. In a bowl, whisk the flour, baking powder, and salt until combined.
4. In a big bowl, cream the butter and sugar using an electric mixer on medium speed.
5. Continue beating until the mixture is smooth and silky, about 3 minutes.
6. Beat in the chocolate syrup and vanilla, then the eggs, just until incorporated.
7. With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated—do not beat.
8. Pour the batter into prepared pan; spreading it gently to the corners.
9. Bake for 30 minutes, or until a pick comes out dry.
10. Set pan on a wire rack to cook for at least 30 minutes.
11. Cut the brownies into 16 squares; carefully remove them with an offset spatula.
12. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature—should stay fresh for 4 days.
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