Makes 24 brownies. The secret ingredient in these brownies is corn syrup -- which is a pastry chef's trick for keeping brownies moist longer.
12 TBSP butter,(1 1/2 sticks) plus additional for pan
6 oz unsweetened baking chocolate
5 large eggs
2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups self rising flour (I use White Lily of course)
Heat oven to 375 degrees. Butter a 9-by-13-inch pan. In medium saucepan over low heat, melt 1-1/2 sticks of butter and chocolate, stirring frequently, until smooth. Remove from heat; set aside to cool 3-4 minutes. In large bowl, using electric mixer on medium speed, beat eggs, vanilla, salt, sugar and corn syrup until light and fluffy, about 5 minutes. Using spatula or wooden spoon, stir flour into chocolate and butter mixture. Gently fold chocolate batter into egg mixture; stir just until combined. Spread batter evenly in prepared pan. Bake brownies 35 minutes, until top is crisp but toothpick inserted in center comes out coated with chocolate. Transfer pan to wire rack to cool for several hours before cutting them into squares.