Yield: Yields sixteen 2-inch squares.
These are rich and luscious, with a cakey lightness.
Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay. Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes.
This recipe can be doubled easily; use a 13×9-inch pan and increase the baking time slightly.
The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I'm experimenting with brownie recipes as different members of my family have different brownie preferences, so I tried this cakey version. The texture is nice, moist and crumbly, like a cake, but we felt that one egg might be enough and more chocolate is needed, also probablyless sugar. I'll try another batch using only one egg and add 1/2 cup of baking cocoa, and maybe only 2/3 cup of sugar. Thanks for the recipe though and the article about cakey, fudgy and chewie brownies, I learnt a lot from it!
I must fall in the "cakey brownie" camp. These brownies were very good. They were moist, chocolatey and rich tasting without being heavy. They are also easy and quick to make. I used my handheld mixer. I would definitely make them again.
We had a Fine Cooking brownie taste test last night. This recipe was exactly what it said: Cakey. For those in the room, this was not what a brownie should be. The flavour is fine, the texture was very fine but sticky.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?