• Active Time 25m
  • Total Time 45m

Yields sixteen 2-inch squares

These are rich and luscious, with a cakey lightness.

ingredients

  • 4 ounces unsweetened chocolate
  • 4 tablespoons (2 ounces) unsalted butter, softened at room temperature; more for the pan
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk, lukewarm
  • 2 1/4 ounces (1/2 cup) all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch salt

directions

Position an oven rack in the middle of the oven. Heat the oven to 350 degrees F.

In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay.

Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated.

Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes. Set the pan on a rack until cool enough to handle.

Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

NOTE: All recipes can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. This recipe gives a range of baking times - use the shorter time for metal pans, the longer for Pyrex pans.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5629

nutrition information per serving

131 calories; 8g total fat; 35mg cholesterol; 29mg sodium; 16g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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