Cakey Brownies
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These are rich and luscious, with a cakey lightness. INGREDIENTS
4-ounces unsweetened chocolate
4 tablespoons 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
1/2-cup all-purpose flour
1/2 teaspoon baking powder
Pinch of saltPosition oven rack in the middle of the oven. Heat the oven to 350 degrees.
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 or waxed paper.
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 that they are well bleneded; stir the dry ingredients into the chocolate mixture until incorporated.
Scrape into the prepared pan and bake until a toothpick inserted in the center 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.
Makes (16) two-inch squares
NOTES - This recipe can be doubled easily; use a 13 x 9-inch pan and increase baking time slightly.
The recipe gives a range of baking times - use the shorter time for metal pans, the longer for Pyrex pans.