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Brownies: Brownies With a Secret




Source of Recipe


"The King Arthur Flour Baker's Companion" (Countryman Press, 2003)


List of Ingredients




6 ounces unsweetened baking chocolate

12 tablespoons (11/2 sticks) unsalted butter, plus additional for the pan

5 large eggs

2 teaspoons vanilla extract

1/2 teaspoon salt

2 1/2 cups sugar

1/3 cup light corn syrup (see note)

1+1/3 cups flour

Recipe



Preheat the oven to 375 degrees. Butter a 9-by-13-inch pan.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth. Remove from the heat; set aside to cool for a few minutes.

In a large bowl, using an electric mixer on medium speed, beat the eggs, vanilla, salt, sugar and corn syrup until light and fluffy, about 5 minutes.

Using a spatula or wooden spoon, stir the flour into the chocolate and butter mixture. Gently fold the chocolate batter into the egg mixture and stir just until combined. Spread the batter evenly in the prepared pan.

Bake the brownies for 35 minutes, until the top is crisp but a toothpick inserted in the center comes out coated with chocolate. Transfer the pan to a wire rack to cool for several hours before cutting them into squares. Makes 24 brownies.

Note: The secret in this recipe is the corn syrup, which helps the brownies stay moist for three or four days if they're refrigerated.

Nutrition information: 221 calories, 3 grams protein, 30 grams carbohydrates, 11 grams fat, 69 milligrams sodium, 1 gram fiber