Mom's Favorite Brownies
Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom’s kitchen in every bite.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
1 hrsMelt butter and unsweetened chocolate together until glossy, then stir in corn syrup for extra chewiness.
Fold in broken walnuts that add toasty crunch against the fudgy interior.
Bake until the tops crack and the edges pull away from the pan, then chill before cutting into thick squares that hold together perfectly.
Pro Tips
- Use dark corn syrup for deeper molasses notes that complement the chocolate
- Don’t overbake; pull them when the center barely jiggles for maximum fudginess
- Refrigerate before cutting so the brownies slice clean without crumbling
- Add a pinch of flaky sea salt on top before serving for a sweet-salty contrast
Ingredients
Directions
Butter the bottom and sides of two 8×8 inch square pans.
In a large bowl stir butter, sugars, and syrup.
Stir in the eggs, one at a time until blended.
In small saucepan, melt chocolate, stir into sugar mixture.
Add almond extract. Add flour and stir until smooth.
Add the nuts and stir until evenly distributed.
Turn into prepared pans, spread evenly.
Bake at 350℉ (180℃). about 40 minutes. Place on wire rack to cool.
Refrigerate uncovered until cool. Cut into bars and enjoy.
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