Greenwich Village Brownstone Brownies

These brownies are named after the brownstone buildings of Greenwich Village, and they share that same dark, solid character. Three ounces of melted unsweetened chocolate, both white and brown sugar, a glug of corn syrup, and a generous cup and a half of pecans make a fudgy, dense bar that’s more confection than cake.

Corn syrup is the ingredient that sets these apart from typical brownies. It adds moisture and chewiness that regular sugar alone can’t deliver. Combined with brown sugar’s molasses content, it creates that sticky, almost toffee-like interior that clings to your teeth in the best possible way.

The eggs go in one at a time with thorough beating after each addition. This builds structure in a brownie that has relatively little flour compared to its sugar and fat content. Without proper egg incorporation, the center stays raw and gummy even after the full hour of baking.

Kitchen Tips

• Line the pan with wax paper and butter it. This makes removal foolproof. Brownies this sticky will fuse to an unlined pan permanently.
• Melt the chocolate in a double boiler, not a microwave. Unsweetened chocolate scorches easily and a double boiler gives you control.
• Test at 55 minutes. The toothpick should come out with a few moist crumbs, not wet batter. An extra 5 minutes in the oven dries these out.
• Chill for 30 minutes before cutting. Cold brownies slice cleanly. Warm ones smear and tear.

Variations

• Use walnuts in place of pecans for a slightly more bitter, less sweet nut flavor.
• Add 1 tablespoon of espresso powder to the melted chocolate for a mocha depth that intensifies the chocolate.
• Sprinkle flaky sea salt over the top before baking for a sweet-salty contrast.