1 and 1/4 cup plus 2 tbsp KESSLER’S® Alkalized Cocoa Powder
1/4 tsp refined salt
1/2 tsp vanilla extract
3 pcs medium-size eggs
3/4 cup all-purpose flour, sifted
1/8 cup glucose syrup
Chocolate compound – optional
Pre-heat oven to 325°F.
Combine butter with sugar, glucose syrup, KESSLER’S® Alkalized Cocoa Powder, and salt in a bowl. Make a double boiler or set the bowl in a wide skillet. Stir the mixture until the butter is melted. The mixture will turn into a gritty texture. Remove the mixture from the skillet and allow to cool a bit (warm).
Add vanilla extract into the mixture and stir. Add eggs, one at a time, while stirring. When properly blended, add flour and mix vigorously using wooden spoon or rubber spatula until well mixed. Spread evenly in a lined pan (8” x 8”).
Bake for 17 to 20 minutes or when tested, toothpick is still slightly moist with batter.
Let it cool in a cooling rack and de-pan.
Continue cooling until the brownie is ready for cutting.
Cut into 1 1/2” X 1 1/2”.
For toppings (optional): Melt any choice of chocolate compound in a double boiler. Top each brownie with the melted chocolate and allow to cool. For variation, design the toppings with drizzle or any sprinkles.