Chocolate Syrup
¼ cup unsweetened cocoa powder
½ cup water
1 cup sugar
1 tsp vanilla
¼ tsp salt
Brownie Batter
1½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 Tbsp espresso powder
10 Tbsp butter
¾ cup baking cocoa
¼ cup vegetable oil
2 cups sugar
4 large eggs
2 tsp vanilla extract
⅔ cup chocolate chips
Chocolate Syrup
Chocolate Icing
1¼ cups chocolate chips
3 Tbsp corn syrup
1 stick butter
INSTRUCTIONS
To make the syrup: in a medium or large saucepan, whisk the cocoa powder and sugar until well blended. Add water and whisk over medium-high until it starts to boil and becomes a little frothy. Continue boiling for approximately 3 minutes. Reduce heat and allow to simmer for 2 more minutes. Remove from the heat and add salt. Let cool.
Preheat oven to 350 degrees. Line bottom of 13x9 pan with aluminum foil and spray with non-stick cooking spray.
Combine flour, baking powder, salt, and espresso powder and set aside.
Microwave butter until melted in a medium size glass bowl. Add cocoa and oil and whisk until smooth.
Transfer cocoa mixture to a bowl of an electric mixer. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Gradually add flour mixture. Pour in chocolate syrup and chocolate chips.
Pour batter into prepared 13x9 pan and bake for 25-30 minutes or until done. Let cool before icing.
To make the icing: Melt chocolate chips and butter together in a microwave-safe bowl in 30 second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.) Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.
source : http://www.southernkissed.com
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