Chocolate Syrup Brownie Magic

 

Another Javabird.com recipie.

 

I realize there are dozens of box brownies available, but sometimes I just get the urge to have something delicious and chocolate and I lack the energy to run to the store.  That’s why I keep a supply of chocolate syrup around.  I usually have one of those big jugs or a couple extra cans in the cupboard, because I never know when either (a) I’ll have a serious craving for ice cream topped with chocolate or (b) need a brownie fix.

 

Easy Substitution

 

This recipe is easy, straightforward, and you can substitute ingredients in several ways.  I used to cook these using melted butter or margarine, but these days I use olive oil since it’s more heart healthy (FYI: most any cooking oil will do as a substitute in this case).

 

You can use most any brand of chocolate syrup.

My mouth starts watering every time I think of these brownies.

I prefer Hersey’s syrup on my ice cream, but the generics are often cheaper and since the recipe calls for 16 ounces or two cups of syrup I never have a problem using the chocolate syrup with the best price.

 

You only need a cup and a quarter of flour, and again, almost any type will do.  Though I like to use whole grain flours wherever I can, this is one instance where I think most people will prefer regular white wheat flour over the whole grain version.  However, I’ve even made these with rice flour when I knew a guest was coming over who had an intolerance for wheat.

 

 

Waiting Is The Hard Part

 

The only trick here is your cooking time will vary depending on your oven and the type of pan you use.  I really like baking with my ceramic 9 x 9 pan, but with this quantity of batter my brownies get pretty thick and take quite a bit longer to cook (I did use my 9 x 9 pan when I made the batch for the pictures).  A bigger pan (i.e. 9 x 13) will shorten the cooking time needed considerably.  I also recommend a glass pan over a metal one unless you prefer a harder crust.

 

Okay, my mouth is already starting to water and we’ve still got to whip up our brownies.  Let’s start by gathering the ingredients.

 

Ingredients:

 

Have chocolate syrup?

Keep an extra can of chocolate syrup on hand for a brownie emergency.

4 eggs

1/2 cup oil, melted butter or margarine

1 – 16 ounce can (or 2 cups) of chocolate syrup

1 teaspoon of vanilla

1/2 teaspoon of salt

1 & 1/4 cups  flour

 

You can use an electric mixer if you prefer.

First preheat your oven, then whisk the liquid ingredients and sugar.

Preparation:

 

Start by preheating the oven to 325 degrees.

 

This goes faster if you use an electric mixer, but I often resort to my hand whisk since I like to avoid the extra noise.

 

Crack the eggs into a large mixing bowl.  Whisk or beat together.

 

Mix and pour.

Pour the batter into a lightly greased baking pan.

Add the oil, sugar, chocolate syrup, and vanilla.  Whisk until the batter is smooth.

 

Add the salt and flour.  Whisk again until the flour is mixed in and then pour the batter into a lightly greased baking pan.

 

I can't wait to eat these.

When the toothpick comes out mostly clean in the middle the brownies are done.

 

 

 

 

Cooking Time: As mentioned it can vary substantially.  This batter is “soupy” so can take awhile to firm up in the middle.  When the timer goes off, poke the middle with a toothpick.  When it comes out  mostly clean the brownies are done (if you like them gooey in the middle you can pull them out earlier).  Remove from the oven and allow to cool before serving. Suggested cooking guidelines:

 

9 x 9 pan – 50 to 70 minutes baking time

9 x 13 pan – 25 to 40 minutes baking time

 

Time To Eat

 

Okay, I’m ready to eat these and I like mine with a scoop of vanilla ice cream and just another touch of syrup.  Hey, can you ever get enough chocolate?

 

Enjoy!

 

If you enjoyed today’s recipe, you’ve got to try:
Snickerdoodles So Good They Make Me Laugh
Bliss Bars – Yum!
Or for other great recipe ideas see our Recipes page.

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