Recipe by ratherbeswimmin'
These came into fashion during the 1920s. Simple and sweet.
Top Review by Queen Zan
(disclaimer-Normally i try to make a recipe exactly as written so my up front apologies for all thes substitutions - i'm trying to limit grocery store to 1x per week and keep the food budget LOW.) The brownies were Great! I substituted agave syrup for sugar (and used about 1/3 cup, it is sweet!) and onlyh ad 1/2 cup flour so used almond meal and spelt flour equally to make up the difference. Otherwise, EXACTLY thes same (;
- 1 cup all-purpose flour, plus additional for the pan
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature, plus additional for the pan
- 2⁄3 cup sugar
- 1 cup chocolate syrup
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Directions See How It's Made
- Position rack in the lower third of the oven; preheat oven to 350°.
- Butter and flour an 9-inch square baking pan; set aside.
- In a bowl, whisk the flour, baking powder, and salt until combined.
- In a big bowl, cream the butter and sugar using an electric mixer on medium speed.
- Continue beating until the mixture is smooth and silky, about 3 minutes.
- Beat in the chocolate syrup and vanilla, then the eggs, just until incorporated.
- With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated—do not beat.
- Pour the batter into prepared pan; spreading it gently to the corners.
- Bake for 30 minutes, or until a pick comes out dry.
- Set pan on a wire rack to cook for at least 30 minutes.
- Cut the brownies into 16 squares; carefully remove them with an offset spatula.
- Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature—should stay fresh for 4 days.