Chocolate Cake Brownies

Chocolate chips stirred into this cake-like brownie make the bar double chocolate delicious.

Yield

16 brownies

Ingredients

3 ounces unsweetened baking chocolate
1/4 cup butter or margarine, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder

Directions

Preheat oven to 350°F (177°C). Grease an 8" square baking pan using Pan Release or cooking spray.

In a small microwave-safe bowl, microwave chocolate on MEDIUM (50%) power 1 minute. Stir chocolate. Continue microwaving, stirring at one minute intervals, until chocolate is melted and smooth (2 to 3 minutes). Set aside.

In a large bowl, beat butter with wire whisk until soft and creamy. Add sugar. Continue beating until well mixed. Add eggs, one at a time, beating well after each addition. Add milk, corn syrup and vanilla. Beat until well mixed. Add melted chocolate. Continue beating until well mixed. Stir in flour and baking powder until well mixed. Do not over-mix. Pour brownie mixture into prepared pan. Spread mixture evenly in pan.

Bake for 23 to 30 minutes or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely on wire rack before cutting into squares.

Additional Information

To melt chocolate on stove-top, place chocolate in 1 quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and smooth (1 to 2 minutes). Remove from heat. Cool slightly before using.

To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter or margarine for each ounce of unsweetened baking chocolate.

Reduce baking temperature by 25°F if using dark or nonstick baking pan.

To prepare brownies in 13" x 9" baking pan, double all ingredients. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry.

Variation

Flavored: Substitute 1 1/2 teaspoons extract or flavoring (mint, almond, orange, etc.) for the vanilla.

Stir-ins: 1/2 cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.

Topping: Sprinkle cooled brownies with powdered sugar or frost with Chocolate Fudge Brownie Icing.