These are hands down my favourite brownies to make. These Gooey Chocolate syrup brownies are like taking a bite into rich, decadent, chocolate heaven.
Why chocolate syrup, you ask? In my year or so of working at an independent cafe, I was given a recipe similar to this one. I’m not going to lie. My first impression of seeing chocolate syrup on the ingredient list was not a good one. But when I baked the brownies, let them cool, and then tasted them, I found what was one of the gooiest, most moist brownies I’d ever tasted.
I’m not really sure, but I suppose these turn out so well based on the fact that the chocolate syrup is essentially the same as cocoa powder and sugar, but in a liquid form. Maybe this is why these brownies turn out so gooey? Then again, this recipe calls for 4 eggs. Whatever the reason is, these brownies are so delicious.
I find these brownies are so decadent, I would almost recommend using a fork to enjoy! The brownie crisps up nicely on the edges and comes out with a chocolate terrine-like textured middle. These brownies are screaming for a scoop of vanilla ice cream!
Have you tried chocolate syrup in your brownie recipe? How was the outcome? Share your thoughts in comments below 🙂
Makes one 9×9 square pan. Adapted from the original recipe found here: Food.com – Grandma’s Chocolate Syrup Brownies
GOOEY CHOCOLATE SYRUP BROWNIES
- 1/2 Cup of Butter or Margarine (softened)
- 1/2 Cup Granulated White Sugar
- 1/4 Cup Brown Sugar
- 2 Cups Chocolate Syrup (of your choice)
- 4 Eggs
- 1 Cup All-Purpose Flour
- Splash of Pure Vanilla Extract
- Pinch of Salt
- 1/4 Cup Milk Chocolate and 1/4 Cup Bittersweet Chocolate Chips (you can use walnuts instead, but sadly I am allergic to most nuts, which led to this substitution)
CHOCOLATE GANACHE TOPPING
- 1 Cup Bittersweet Chocolate
- 2/3 Cup of 10% cream
*PLEASE NOTE: Typically ganache is made with a 1:1 ration of heavy (35%) cream to pure chocolate. However, in a pinch or just as a “lighter option”, I’ve found that using this alternative works very well for ganache.*
- Preheat the oven to 350°F. Cream the softened butter/margarine and both sugars using the paddle on low speed for about 3 minutes. If you ar doing this by hand, use a rubber spatula and mix until most of the lumps are gone.
- Add chocolate syrup, eggs, vanilla, flour, and salt to the bowl. Beat with the paddle on medium for about another 4 minutes. When it is done, the batter should drip “ribbons” into the bowl.
- Stir in chocolate chips by hand. Pour into a glass 9″x9″ square baking dish, greased or lined with parchment paper (I like parchment, no sticking, no cleanup).
- Pop in the oven, and bake for 45 minutes, rotating the pan halfway through. Check for doneness by shaking the pan a little. If the middle still wiggles, it needs to stay in a little longer (everyone’s oven is a little bit off, so baking times slightly vary).
- Place dish on a cooling rack and allow brownies to cool at least 1 hour (I did it for 2). You won’t want to spread ganache onto a warm pan of brownies, or it will all melt off and never set.
- Put the chocolate and cream into a microwaveable bowl, trying to cover most of the chocolate with the cream. Zap for 1 minute.
- Stir until nice a smooth. Zap for another 10 seconds at a time if extra melting time is required.
- Pour and spread onto the brownies, and pop in the fridge to cool for about an hour. Slice up and enjoy!
Cream the butter/margarine and sugars together
Add flour, chocolate syrup, eggs, vanilla and salt. Mix for about 4 minutes, until batter is smooth, shiny, and forms “ribbons” into the bowl of batter. Stir in chocolate chips by hand.
Pour into a greased or lined 9″x9″ square glass baking pan. Pop in the oven at 350°F and bake for 45 minutes, rotating once halfway through.
Take it out of the oven. Let it cool for at least an hour, 2 if you can spare the time. This is so important. If you try to spread the ganache on the brownies while warm, it may melt right off, and it will not set.
Measure out the chocolate for the ganache
Place cream and chocolate together into a microwavable bowl, and zap for 1 minute in the microwave. *NOTE: if you need additional melting time, zap for increments no longer than 10 seconds at a time, or you may risk burning the chocolate*
Now stir! Stir! Stir!
Keep stirring until smooth and shiny!
This is what the ganache should look like before you spread it on the brownies.
Pour the liquid gold onto the brownies…
Spread on the ganache however you please, then pop the pan in the fridge to cool and the ganache, about 1 hour.
Now slice it up and DEVOUR. You might need a fork and plate. It’s super gooey. (Fingers work great too, though)