Ingredients

The following ingredients have 24 Servings
  • 1 cup plus 1 tablespoon sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 extra-large eggs
  • 2 cups chocolate syrup
  • 1 cup all-purpose flour
  • Nonstick spray
  • for the baking tray
  • For the Brownie Icing: (optional)
  • 1 1/4 cups sugar
  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 tablespoons whole milk
  • 1 cup semisweet chocolate chips or coarsely chopped semisweet chocolate (6 ounces)

Instruction

  • Position a rack in the center of the oven and preheat to 325°F
  • Cream 1 cup sugar the butter in the bowl of a stand mixer fitted with paddle attachment
  • (You can use a hand mixer if you allow the butter to soften at room temperature before starting
  • ) Paddle on low speed, then medium, for a total of 2-3 minutes
  • Add the eggs all at once and paddle at low speed until blended, about 1 minute
  • Add the syrup and paddle for another minute; the mixture will be very wet, but that’s okay
  • Paddle on low speed for about 1 minute then stop and scrape
  • Add the flour, paddle on low for 1 minute, then scrape
  • Paddle on low until thoroughly mixed; the mixture will still be very wet and look a little grainy
  • Spray by 13x9x2” baking tray with nonstick spray and line the bottom with parchment paper
  • Pour the batter into the pan
  • In won’t even come halfway up the sides—that’s all right
  • Bake until crispy on top, the batter begins to pull away from the sides of the pan and a toothpick inserted to the center comes out clean, about 30 minutes
  • Remove the tray from the oven and let the brownies cool in the pan
  • Cover a cutting board with parchment paper
  • Sprinkle the brownies with the remaining 1 tablespoon sugar and gently turn the brownies out onto the parchment paper by inverting the tray
  • Peel off the parchment if it is stuck to the brownies
  • For the icing, put the sugar, butter and milk in a pot and bring to a boil, stirring, over medium-high heat
  • Remove the pot from the heat and whisk in the chocolate until melted
  • Let the mixture cool slightly then ice the brownies using an offset spatula while the icing is soft and pliable
  • Use right away; do not let it stiffen and do not store
  • Cut the brownies into 6 even strips (1 1/2-inches each) along the length of the batch then crosswise at 3 1/4-inch intervals to make 24 brownies
  • Note: The brownies should be enjoyed as soon as possible, but can be refrigerated in an airtight container for up to 3 days
  • They may also be frozen for up to 1 month
  • Let them come up to room temperature before serving