Greenwich Village Brownies
Fudge brownies that stay soft and fresh thanks to dark corn syrup.
Servings 16
Ingredients
- 6 ounces unsweetened chocolate, chopped
- 2 sticks unsalted butter (228 grams)
- 2 cups granulated sugar (390 grams)
- 1 cup brown sugar (200 to 210 grams)
- 1 teaspoon vanilla extract
- ⅔ cup corn syrup (200 grams)
- 6 large eggs (290 to 300 grams)
- ¼ teaspoon salt (I use ¾ teaspoon)**
- 2 cups all-purpose flour, sifted to remove lumps (260 grams)
- 2 cups walnuts or pecans
- 1 ½ cups semisweet, dark or bittersweet chips or chunks
Instructions
- Grease a 15 ½ by 10 ½ inch pan and line with parchment paper.
- Melt the chocolate in the top of a double boiler or microwave, then remove from heat and allow it to cool slightly while you prepare the batter.
- Cream the butter in a large mixing bowl, then beat in both sugars and vanilla. Beat until mixed, then beat in corn syrup, scraping the sides of the bowl. Beat in the eggs, one by one.
- When eggs are fully blended, add the melted chocolate and stir until blended, then beat in the salt. Add the flour and stir by hand until fully blended.
- Stir in the nuts and the chocolate chunks.
- Spread in the pan. Maybe sprinkle some more chunks over the top! Bake at 350 degrees F for 35 to 40 minutes or until brownies appear set. The tops are usually dull rather than shiny and you may think they are overbaked. Just give them time to set.
- Set the pan on a wire rack to cool, then transfer to the refrigerator and chill until you are ready to cut the brownies.
Notes
The original recipe calls for unsalted butter and ¼ teaspoon of salt. I like the brownies a little more salty, so I use ¾ teaspoon.
