Ingredients
Scale
- 2oz (1/4 Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams (1 1/4 cups) Granulated Sugar
- 90 Grams (3/4 cups) Dutch Cocoa Powder
- 2oz (scant 1/4 cup) Vegetable Oil
- 1oz (2 Tablespoons) Light Corn Syrup
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/Cornflour
- 60 Grams (scant 1/2 cup) All-Purpose Flour
- 2oz Chocolate (chips, chunks, or bars chopped)
- 12oz (2 Cups) Chocolate, good quality
- 6oz (3/4 Cup) Heavy Whipping Cream
- 1 Tablespoon Butter
- Rainbow Candy Coated Rainbow Chips
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13 inch baking pan with foil and grease it heavily to prevent sticking.
- In a large pot add the following: Water, Unsalted butter, Granulated sugar, Light corn syrup, Dutch cocoa powder. Cook on medium heat for about 2-3 minutes until everything is combined. Remove from heat and allow it to cool for 5 minutes.
- Once cooled, stir in: Vegetable oil, Pure vanilla extract, Large egg yolk, and Large egg. Whisk well to combine; this may take some time to fully incorporate the eggs.
- Add in: Baking soda, Salt, Cornstarch. Mix until combined. Then gently fold in: All-purpose flour, Chocolate chips. Be careful not to overmix as this can affect the final texture of your brownies.
- Pour the batter into your prepared pan. Bake for about 14-18 minutes. Insert a toothpick into the center; it should come out with moist crumbs but not completely dry. Once baked, let them cool on a wire rack completely.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (50g)
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg