INGREDIENTS
- 1 stick (1/2 cup) butter
- 1/2 cup cocoa powder
- 1 14-oz. can sweetened condensed milk
- 1 cup powdered sugar
- 2 tsp. vanilla
- 2 tsp. molasses
- Pinch of salt (only if you used unsalted butter; Swyers puts in about 1/4 teaspoon of Morton Kosher Salt)
- 1 egg yolk
- 3/4 cup all-purpose flour
- 1 cup chocolate chips
INSTRUCTIONS
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- Preheat oven to 325ºF/160ºC.
- Line 9-inch (23 -cm) square pan with parchment sling.
- Put the butter in a mid-size pot, and heat over medium until it melts and the water boils out.
- Stir the butter as it starts to brown to keep the milk solids from sticking to the bottom.
- When the butter is just browning and smelling like caramel, whisk in the cocoa powder.
- Let the cocoa boil for a minute, and then take the pot off the heat.
- Whisk in the sweetened condensed milk and then the powdered sugar until it’s fully dissolved. (You’ll still see the milk solids in the mixture.)
- Whisk in the salt, vanilla, molasses, and egg yolk. (Swyers just drizzles the molasses straight out of the bottle as it’s too sticky to measure.)
- Whisk in the flour. If you want to stir in solid chocolate chips, then let the batter cool down a bit first (or they’ll instantly melt).
- Get the batter in the pan—don’t worry if it’s not in an even layer.
- Bake 30–40 minutes, until a toothpick to the center comes out clean or not quite clean if you prefer fudgy brownies.
- Let cool thoroughly before cutting.
