Bake Cycle #3: Chocolate Syrup Brownies

Posted on: July 27, 2010

I am a woman with no mission. In fact, the very inspiration to attempt this recipe was an idle bottle of Hershey’s Genuine Chocolate Syrup.

Well, that and the other fact of not needing to spend time melting chocolate chips over the stove-top.

Get, set and applause to the easiest brownies recipe I’ve ever attempted (store-bought pre-mixes not considered): Chocolate Syrup Brownies.

I believe brownies smell for themselves and anything with vanilla essence piques one’s tastebuds. Never mind the artificial origin.

One cup of Hershey’s Chocolate Syrup later, the mixture turns into a beautiful shade of burgundy-brown. However, once the white flour and cocoa powder mix was encapsulated into the wet batter, an unsettling mud bath developed:

Contrary to the unappealing batter, all it took was 25 minutes of immense trapped heat to set the seemingly simple mixture. (Under 5 ingredients and you got yourself a brownie!)

Well, interestingly enough, I took 2 approaches to arrive at its cooked state: first by paper cups then by a longitudinal Teflon-coated baking tin. The first batch turned out better than expected, even rising with the absence of baking powder and soda! What turned out after the baking tin went into the oven (it sat out for a good 25 minutes in the open) was this:

On dissection, a chocolate baked-mooncake-like-biscotti was born! Truly, when I savoured it the day after, it tasted like a baked mooncake. Dense and deceptively tasty.

Why biscotti? The level it rose was how I expected a biscotti to.

To end this daring first attempt of simple brownies, they made an avid chocolate-loving friend a breakfast she’ll never forget.


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