I first saw this baker, Buddy Valastro, on the TLC TV Series and thought he was very entertaining and what great cakes he makes. On one of my trips to the bookstore (I like to browse the cooking section) I found his cookbook. Looking through all of the recipes I saw the one on brownies and that the chocolate he used was chocolate syrup – now that sounded yummy. That was a staple in my home – Hersheys chocolate syrup on top of vanilla ice cream. I did change the recipe a little but only with the directions.
The Cake Boss Brownies
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 extra-large eggs
- 2 cups chocolate syrup (I used Hersheys)
- 1 cup flour
- brownie icing (optional – see below)
Preheat the oven to 325°F. Cream the sugar and butter in the bowl of a stand mixer (I love my old KitchenAid – See Kitchen Gadgets – Stand Mixers) fitted with the paddle attachment. Mix on low to incorporate, then medium speed, for a total of 2 to 3 minutes. Add the eggs all at once and mix at low speed for about 1 minute. Add the syrup and mix for another minute; the mixture will be very wet. Mix on low for 1 minute, then stop and scrape. Add the flour gradually and mix on low for 1 minute. Keep mixing on low until thoroughly mixed.
Spray a 13x9x2-inch baking pan with nonstick spray and line the bottom only with parchment paper. For all of the cakes I have made I always rubbed a little Crisco inside the pan, placed a sheet of wax paper to fit the bottom and rubbed a little more Crisco on top of the wax paper.
To make cutting brownies easier, line the pan with foil, leaving a few inches over each end; I would grease it as well. Then when the brownies have cooled you can lift them out.
Pour the batter into the pan and bake until the cake pulls away from the sides of the pan or a toothpick inserted in the center comes out clean. This recipe called for 30 minutes baking time but with my oven (which I have always thought to bake pretty good) took an extra 20 minutes to cook! All ovens cook differently, especially professional chefs ovens so we just need to learn to test and make the necessary adjustments.
Allow to cool in the pan, about 30 minutes. Then carefully turn the brownies out onto a parchment lined cutting board (I always tape it so the parchment is secure). Peel off the parchment. I cut the brownies into squares and then ice them. The author said to refrigerate them but I did not and they were fine.
Make the brownie icing below if desired.
Recipe by cooking with aunt juju
- 1-1/4 cups sugar
- 6 tbsp. unsalted butter
- 6 tbsp. whole milk
- 1 cup semisweet chocolate chips
Combine the sugar, butter and milk in a saucepan and bring to a boil; stirring constantly over medium-high heat. Remove from the heat and whisk in the chocolate until melted. Let the mixture cool slightly, then ice the brownies while the icing is soft and pliable. Use right away; do not let a crust form and do not store.
I personally liked these better but the rest of the family seemed to enjoy Zingermans Famous Brownies more on Father’s Day! These are very dense, rich and lots of good chocolate flavor! Also see my post Chocolate Lavender Brownies which are very chewy and moist.
Recipe by cooking with aunt juju
Comment: Kroger is now selling some of his cakes (Nov.4, 2012)! Yummmmm…..