4 oz. unsweetened chocolate
4 tablespoons (1/2 stick/2 oz/56g) unsalted butter, softened at room temperature
3/4 cup granulated 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 tsp. baking powder
1/2 cup nuts, coarsely chopped (optional)
Position oven rack in middle of oven. Preheat oven to 350 degrees F (180 C). Butter and 8-inch square pan, line pan bottom with parchment paper or wax paper and butter the paper.
In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly.
In a medium bowl, with electric mixer, cream the butter, then 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. Mix until incorporated, about 30 seconds. The batter may appear broken; this is okay.
Mix 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 they’ are well blended; stir the dry ingredients into the chocolate mixture until incorporated. Stir in the chopped nuts (if using).
Scrape mixture into the prepared pan and bake until a toothpick inserted in the middle 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.
This recipe can be doubled easily; use a 9 x 13-inch pan and increase the baking time slightly. The recipe gives a range of baking times (20-30 minutes), use the shorter time for metal pans, the longer for Pyrex pans.
Makes 16 (2 inch) brownies.
Date: January 7, 2003