Ingredients
- 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
-
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.