Chocolate Brownies

Name: Chocolate Brownies
Yield: 20 servings
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 2/3 cup confectioners sugar; 80 grams 70% Dark chocolate; 1/4 cup sugar; 1 1/2 tbsp canola oil; 3 tbsp cocoa powder; 1 1/2 tbsp light corn syrup, blended with 3 tablespoons lukewarm wate; 2 tsp vanilla extract; 1 egg; 1/8 tsp salt; 1/3 cup chopped walnuts optional

Taz @cook_3482741

My sister has been nagging me about making brownies for weeks and now I have. They are really fudgy and beautiful.

Taz @cook_3482741

My sister has been nagging me about making brownies for weeks and now I have. They are really fudgy and beautiful.

Saved

Ingredients

20 servings

3/4 cupall-purpose flour
2/3 cupconfectioners sugar
80 grams70% Dark chocolate
1/4 cupsugar
1 1/2 tbspcanola oil
3 tbspcocoa powder
1 1/2 tbsplight corn syrup, blended with 3 tablespoons lukewarm wate
2 tspvanilla extract
1egg
1/8 tspsalt
1/3 cupchopped walnuts optional

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Steps

1

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2

Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3

Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4

Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.
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