Dessert Recipes

Brownies With A Chocolate Sauce Drizzle

Desserts don’t get much better than these Brownies with a Chocolate Sauce Drizzle.

It is time to step away from boxed brownie mixes because there are better options out there! Making brownies from scratch is a cinch and you can taste the difference. The quality is superior and way more decadent. When cooked just right, you get brownies that are firm yet fudgy with a rich chocolate flavor. The brownies are delicious enough but drizzling them with a thick chocolate sauce makes them more special and gives the brownies some presentation points. After this you need to try our Frozen Raspberry Pistachio Dessert recipe.

Brownies With A Chocolate Sauce Drizzle In Post

Ingredients:

Makes 16 brownies

Brownies:

  • 1 ¼ cups granulated sugar
  • ¾ cup cocoa powder, unsweetened
  • ½ cup all-purpose flour, sifted
  • 2/3 cup butter, softened
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Pinch of salt

Chocolate Sauce:

  • 3 oz. 70% dark chocolate
  • 1/3 cup light corn syrup
  • 1/3 cup heavy cream
  • 1/3 cup confectioners’ sugar
  • 1 1 ½ tablespoons cocoa powder
  • 1/8 teaspoon vanilla extract
  • Pinch of salt

Directions:

  1. Create a double boiler with a heatproof bowl placed over a saucepan of simmering water for the sauce. Make sure the water is not touching the bowl.
  2. Add the dark chocolate to the bowl and melt with the cocoa powder.
  3. Remove the pan from the heat and stir in the corn syrup.
  4. Follow with the heavy cream, confectioners’ sugar, vanilla extract, and salt. Stir until smooth and well combined.
  5. Preheat the oven to 325 degrees F. You always want to cook brownies on low so they don’t quickly rise then deflate.
  6. Line a square 8-inch pan with foil or parchment leaving some overhang to easily remove the brownies from the pan.
  7. Use the same double boiler setup used to make the sauce (just use a large heat safe mixing bowl).
  8. Add the sugar, cocoa powder, butter and salt into the bowl and stir until the butter melts and melds the mix together.
  9. Remove from the heat and leave to cool for a few minutes before mixing in one egg at a time with the vanilla extract.
  10. Stir until the mixture is smooth and shiny.
  11. Stir in the flour until the batter is thick.
  12. Pour into the lined pan.
  13. Bake for about 25 minutes or until a tester comes out clean when inserted in the center.
  14. Remove from the oven and leave to cool.
  15. Lift the brownies out of the pan and cut into 16 even sized squares.
  16. Rewarm the chocolate syrup, drizzle on each brownie and serve.

Brownies With A Chocolate Sauce Drizzle

Print Recipe
Serves: 16 Cooking Time: Approx 1 Hour.

Ingredients

  • Brownies:
  • 1 ¼ cups granulated sugar
  • ¾ cup cocoa powder, unsweetened
  • ½ cup all-purpose flour, sifted
  • 2/3 cup butter, softened
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Chocolate Sauce:
  • 3 oz. 70% dark chocolate
  • 1/3 cup light corn syrup
  • 1/3 cup heavy cream
  • 1/3 cup confectioners’ sugar
  • 1 1 ½ tablespoons cocoa powder
  • 1/8 teaspoon vanilla extract
  • Pinch of salt

Instructions

1

Create a double boiler with a heatproof bowl placed over a saucepan of simmering water for the sauce. Make sure the water is not touching the bowl.

2

Add the dark chocolate to the bowl and melt with the cocoa powder.

3

Remove the pan from the heat and stir in the corn syrup.

4

Follow with the heavy cream, confectioners’ sugar, vanilla extract, and salt. Stir until smooth and well combined.

5

Preheat the oven to 325 degrees F. You always want to cook brownies on low so they don’t quickly rise then deflate.

6

Line a square 8-inch pan with foil or parchment leaving some overhang to easily remove the brownies from the pan.

7

Use the same double boiler setup used to make the sauce (just use a large heat safe mixing bowl).

8

Add the sugar, cocoa powder, butter and salt into the bowl and stir until the butter melts and melds the mix together.

9

Remove from the heat and leave to cool for a few minutes before mixing in one egg at a time with the vanilla extract.

10

Stir until the mixture is smooth and shiny.

11

Stir in the flour until the batter is thick.

12

Pour into the lined pan.

13

Bake for about 25 minutes or until a tester comes out clean when inserted in the center.

14

Remove from the oven and leave to cool.

15

Lift the brownies out of the pan and cut into 16 even sized squares.

16

Rewarm the chocolate syrup, drizzle on each brownie and serve.

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