Iced Brownies
Submitted by angelkak
Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9×13 pan that feeds a crowd and freezes well.
YIELD
12 servingsPREP
15 minCOOK
35 minREADY
70 minThese brownies get their deep chocolate flavor from a full can of chocolate syrup right in the batter, which keeps the crumb fudgy and dead simple to mix together. No melting chocolate over a double boiler. No sifting cocoa.
The real showpiece is the cooked icing on top. Boil sugar, butter, and milk for three minutes, then pull it off the heat and stir in semi-sweet chocolate chips until they melt into a glossy pour. Hit the warm brownies with it right away and it sets up into a thin fudge layer that cracks when you bite in.
Kitchen Tips
- The icing mixture looks alarmingly thin when you pour it on. That’s correct. It firms up as it cools into a snappy shell.
- Beat the eggs in one at a time and really go after each one. This is what gives the brownies their soft, almost cakey crumb instead of leaving them dense.
- Don’t overbake. Pull the pan when the top just springs back, even if the center feels a touch soft. They keep cooking on the counter.
- Wait until the icing is fully cool and set before cutting. Hot icing tears and smears.
Variations
- Swap the chopped nuts for pecans, walnuts, or skip them entirely if you’ve got nut allergies in the house.
- Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor without making them taste like coffee.
- Stir a half cup of mini chocolate chips into the batter for extra pockets of melt.
Ingredients
Directions
In a mixing bowl, cream sugar and butter.
Add eggs, one at a time, beating well after each addition.
Add syrup and flour; mix well.
Stir in nuts.
Pour into a greased 13×9×2 inch baking pan.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until top springs back when lightly touched.
Cool slightly.
Meanwhile, for icing, combine sugar, butter and milk in a small saucepan.
Cook and stir until mixture comes to a boil.
Reduce heat to medium and cook for 3 minutes, stirring constantly.
Remove from the heat; stir in vanilla and chocolate chips until chips are melted (mixture will be thin).
Immediately pour over brownies.
Cool completely before cutting.
Note: If cooking for two, freeze brownies in an airtight container and thaw as needed.
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