| Unsweetened chocolate | 6 | oz | | unsalted butter | 12 | tbs | | plus additional butter | | for pan | | eggs | 5 | large |
| vanilla | 2 | tsp | | salt | 1/2 | tsp |
| sugar | 2.5 | cups | | light corn syrup | 1/3 | cup |
| flour | 1 1/3 | cups | |
Directions:
Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 dozen
Directions:
Preheat the oven to 375 degrees. Butter a 9-by-13-inch pan.
In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth. Remove from the heat; set aside to cool for a few minutes.
In a large bowl, using an electric mixer on medium speed, beat the eggs, vanilla, salt, sugar and corn syrup until light and fluffy, about 5 minutes.
Using a spatula or wooden spoon, stir the flour into the chocolate and butter mixture. Gently fold the chocolate batter into the egg mixture and stir just until combined. Spread the batter evenly in the prepared pan.
Bake the brownies for 35 minutes, until the top is crisp but a toothpick inserted in the center comes out coated with chocolate. Transfer the pan to a wire rack to cool for several hours before cutting them into squares.
NOTES : The secret ingredient in these brownies is corn syrup, which is a pastry chef's trick for keeping brownies moist
longer. Once they're baked and cooled, if you keep them refrigerated in an airtight container, they will still taste wonderfully fudgy even four or five days later (If they last that long).
This recipe for Brownies With A Secret serves/makes 2 dozen
