Chocolate Brownies (Jane Kaduck) These are the Best Brownies Ever, but don’t skimp on the ingredients! Use butter (not margarine or any other substitute) and good chocolate. Baker’s is the standard but you could push the boat out a bit more and go for Valrhona.
1. Melt: 4 sq unsweetened chocolate with 1 cup butter
2. Sift together: 1 ½ cup white flour, ½ tsp baking powder, ½ tsp salt
3. In a large bowl: Cream together: 4 eggs and 2 cups white sugar Beat in: 2 tsp vanilla, 1 Tbsp corn syrup Then beat in melted chocolate/butter, followed by the flour mixture.
4. Bake in a greased 9×13 pan at 350F for 20 – 25 minutes. Brownies are done when they test done (with a toothpick) about 2 inches from the edge of the pan (not the centre). (They continue to cook in their own heat after removing from oven). In British ovens you may need to cook an extra 5 minutes or so with a piece of aluminium foil draped loosely over the top to prevent over-browning on top.
Top Tip: Don’t overcook these brownies. They should be very moist, Cool. Frost with chocolate icing if desired.
Chocolate Frosting Melt: 3 heaping tbsp cocoa powder, 2 tbsp butter, 1 ½ to 2 cups icing sugar, 1 tsp vanilla, 2 tbsp (approx) milk. Beat together. Add more icing sugar/milk to achieve desired consistency.