“These came into fashion during the 1920s. Simple and sweet.”
READY IN:
1hr
YIELD:
16 brownies
UNITS:
US

Ingredients Nutrition

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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