Ingredients
Method
- Preheat yor oven to 350 F. In a small sauce pan melt the butter on a low flame. Add the sugar and let it heat through with the butter for 3-4 minutes. Make sure you keep the flame low and mix occasionally. The sugar should soften into the butter and be less grainy. The color should not change. Take the butter mix off the heat. Let it cool slightly and add the corn syrup, cocoa powder, espresso powder and vanilla. Mix to combine.
- In medium bowl whisk the eggs till frothy, about 2 minutes. Add the cooled butter mixture and fold together. Add the flour, baking powder, salt and chocolate chips. Fold just until the mixture is combined. Do not overmix the brownie batter.
- Line your choice of baking dish, 8x8 or 9x9, with parchment paper, and lightly grease as well. Pour the batter and spread it out evenly. Bake for 26-30 minutes, or until the center is almost set. Cool completely before cutting into squares. Using a plastic knife helps keep the edges from breaking.
Notes
Substitutions. I prefer a dish brownie, but if you want milder flavor add 1 tablespoon less of cocoa powder and replace the dark chocolate chips with milk chocolate or semi sweet.
If you don't have unsalted utter just add salted butter and omit the added salt in the recipe.
If you don't have corn syrup you can use molasses or honey, it will give similar results, but not the same.
You can use brown sugar in place of sugar in these brownies. The flavor will be slightly different, but still delicious.
Variations. Add 1/2 cup chopped walnuts to the batter.
Add a drizzle of caramel to the top before baking and top with 1/2 cup walnuts to make turtle brownies.
To make the brownies slightly sweeter add 1 cup sugar instead of 3/4 cup.
Troubleshooting. If you overtake your brownies, (it happens to the best of us!) It's ok. They'll still taste great.
Sometimes you won't get the crackly top on your brownies. It's nothing you did wrong. It's just a variation in ingredients or baking temperature. Ou ravens never maintain the temperature we set them at perfectly, and the crackly top is brought by the eggs. So a variation in egg size or the way you beat them could cause a basic top. They still taste great, crackly top or not!