Brownies with Chocolate Syrup

This brownie recipe was actually my first attempt at making my own baking recipe. I thought Brownies would be the easiest to start with, but I was wrong. My first few attempts using cocoa powder ended up with the brownies having a chalky consistency. I tried so many different combinations (and my sweet family ate them all). Then a few months later my mother gave me some homemade chocolate syrup and told me the ingredients which contained cocoa powder. The next time I tried making the brownies with the chocolate syrup instead of adding cocoa powder and they were perfect. So the not-so-secret ingredient that makes these brownies super chocolatey and fudgy is a quick and easy homemade chocolate syrup. And as an added bonus, you can top the brownies with some of the left over chocolate syrup!

Options, Substitutions and Tips!

1. I actually make these in a 10×7 glass baking dish, because I prefer using a glass baking dish for these (and that’s the only size glass dish I have!). I know 10×7 is not a common size and my 9×9 metal pan also worked perfect too. If you only have a 13×9 pan or any different size, you can use aluminum foil to make a little wall and customize your size dish/pan like this:
2. The chocolate syrup is super easy and fast to make (less than 10 minutes), but you could also use a store bought chocolate syrup.
3. The longer you let the chocolate syrup bubble while stirring, the thicker the sauce will be. With that being said the sauce is a runny sauce and not super thick. It might even seem too thin when you remove from heat, but it will thicken more while it cools. I cooked mine on the longer side for 7 minutes and this is what the sauce looks like:
4. In the ingredients I listed chopped chocolate in ounces. I’ve used both block chocolate that comes in 1oz squares (so I chopped up 10 squares) and also chocolate baking chips. Both worked (using a block chocolate does result in a bolder chocolate taste). If using chocolate baking chips, the equivalent measurement would be about 1 3/4 cups.
5. Bring eggs to room temperature before adding.
6. When mixing ingredients, especially the flour, try to mix just until ingredients are incorporated to avoid overmixing.
7. Because of the melted butter and melted chocolate which needs to set after baking, it can be a little tricky to tell when it’s fully baked. It’s fully baked when the top layer is solid and all the same color (the middle should not be darker than the sides).
8. Unfortunately this does need to set for at least 2 hours after baking, but it’s worth it! The process can be sped up by placing in the refrigerator. The longer you allow to set, the cleaner and easier the brownies will be to slice.
9. Store brownies in an airtight container to be eaten within 3-4 days.

Brownies with Chocolate Syrup

Super chocolatey, fudgy brownies with the addition of a quick, homemade chocolate syrup. Top with a little bit of the extra syrup and whipped cream or a scoop of ice cream for the best indulgent dessert.

• 9×9 baking dish/pan or similar size equivalent, small saucepan, microwave safe mixing bowl

Chocolate Syrup

• ½ cup Unsweetened Cocoa Powder
• ½ cup Sugar
• ¾ cups Water
• ⅛ tsp Salt
• ½ tsp. Pure Vanilla Extract

Brownies

• 10 oz Chopped Semi or Dark Chocolate
• 12 Tbsp. Unsalted Butter ((1½ sticks of butter))
• 3 Eggs
• ¾ cups Sugar
• 2 Tbsp Chocolate Syrup
• 1¼ cups All Purpose Flour

Chocolate Syrup

1. In Small Saucepan over low/medium heat combine cocoa powder, sugar, water and salt. Stir until all ingredients are incorporated and sugar dissolves.

2. Bring to a rolling bubble and continuing stirring for 5-7 minutes while syrup thickens. The longer it bubbles, the thicker the syrup will be.

3. Remove from heat, add vanilla and set aside to let cool.

Brownies

1. Pre-heat oven to 180°C/350°F. Lightly grease baking dish/pan.

2. If using a block of chocolate or chocolate squares, roughly chop 10oz into pieces.

3. In microwave safe mixing bowl, add chocolate and butter. In 20 second increments, heat in microwave until butter and chocolate are melted. Mix together until smooth.

4. Crack eggs one at a time slowly mixing after each egg.

5. Add chocolate syrup and mix.

6. Add sugar and mix.

7. Slowly add flour mixing until just incorporated.

8. Pour batter into dish/pan and bake for 35-40 minutes. Baking times will vary depending if you use a glass baking dish or metal baking pan (glass will bake quicker).

9. Remove from oven and allow to cool and set for at least 2 hours.

Dessert