The Disney Boardwalk Brownies recipes floating around are all a little different now. This is an old one that calls for a 9x13 inch pan. In addition, the ingredient list contains corn syrup, which makes the brownies chewy. Whether or not they match their namesake is something I'll have to investigate, as I haven't been to Disney World in quite a while. I think since then they've closed the old bakery and put in a new one.
Here's a picture I took of the brownies the last time I made them. They're thick and chewy.
And here's a more candid shot. In my old notes I mentioned having more fun making these than standing in line at the bakery. I wonder if the lines are still long at the bakery? I guess the new place to stand in line is the place with giant cookies.
Okay, so more about the recipe. Some of you will immediately notice the large amounts of butter and oil, but keep in mind there's a ton of corn syrup, sugar, eggs and flour to balance it all out. These brownies are rich and fudgy, but not greasy tasting/feeling....at least not to me, and especially not after having been chilled. The recipe makes a full 9x13 inch pan of very hefty, bakery style brownies. I cut mine into 16ths for the photo and each 16th weighed about 3.5 ounces. That's a good size for bake sales, but if you're baking these for a group, you might want to go with 32 squares.
The other changes I made to the original recipe were to increase the baking time from 15 minutes (I'm pretty sure that was a typo in the original) to about 50, add 1 ½ teaspoons of vanilla, and add a full teaspoon of salt to make up for the unsalted butter. I also sprinkled M&Ms and chocolate chips on top of the hot brownies. Why not?
- 2 sticks butter unsalted or salted butter
- 1 teaspoon salt only if using unsalted butter if using salted, use ¼ tsp
- 2 cups granulated sugar (400 grams)
- 1 cup light brown sugar firmly packed (200 grams)
- 1 cup light corn syrup
- 1 ½ teaspoons vanilla extract
- 6 large eggs room temperature
- 1 ⅛ cups unsweetened cocoa powder natural or Dutch
- 6 tablespoons vegetable oil
- 2 cups all-purpose flour (270 grams)
- Mini M&Ms and chocolate chips for garnish
- Preheat the oven to 350 degrees F. Line a 9x13 inch pan with nonstick foil or parchment paper.
- In the bowl of a stand mixer with a paddle attached, beat the butter, salt (if using), both sugars, cocoa powder, corn syrup and vanilla until well mixed, scraping sides of bowl often.
- With mixer on lowest speed, add the eggs one at a time, stirring just until mixed. Add the oil and stir until incorporated, then stir in the flour, scraping bowl. This takes some elbow grease because there's a lot of batter and it tends to stick to the bottom of the bowl.
- Spread the batter in the pan and bake at 350 degrees F. for 45 to 50 minutes or until brownies appear set.
- Sprinkle some M&Ms and chocolate chips over the hot brownies. They should melt a little and adhere. If not, you can drizzle melted chocolate over the brownies later and THEN add the toppings.
- Let cool at room temperature, then chill for at least 3 hours before slicing. I'm convinced brownies taste better the second day, but that's just me.
- Cut into 16 large or 32 small brownies. Store in refrigerator.