Moist, dense and gooey, this sweet treat has a crazy superpower when shared: it brings smiles to gatherings, bridges generational age gaps and make friends out of foes. (True story.) Who can resist them? Here is my twist on this beautiful classic. It’s not like it needed any of my assistance, but I find that an addition of aromatic allspice adds a bit of warmth to build more layers of comforting flavour.
Ingredients
- Butter 1/2Â cup (1 stick), room temperature, plus extra for greasing
- Semi-Sweet Chocolate Chips 2 1/2Â cups (divided)
- Sugar 3/4Â cup
- Brown Sugar 3/4Â cup
- Eggs 4
- Vanilla Extract 2Â tsp
- Ground Allspice 3/4Â tsp
- Ground Cinnamon 1/2Â tsp
- Salt 1/2Â tsp
- Flour 1Â cup
Vanilla Glaze
- Confectioners’ Sugar 1 cup
- Vanilla Extract 2Â tsp
Cook It
- Preheat oven to 325°F. Grease a 9 x 13-inch baking pan, then line it with parchment paper.
- Bring a saucepan of water, about an inch deep, to a simmer over medium heat. Add 2 cups of chocolate chips and the butter to a heatproof bowl and place over the saucepan. Stir occasionally, until the chips are melted.
- Combine both sugars in a large bowl. Whisk in eggs, one at a time, until well incorporated.
- Add vanilla, allspice, cinnamon and salt. Gently whisk in the chocolate mixture. Sift flour into the bowl, then fold in. Fold in the remaining 1/2 cup of chocolate chips.
- Pour the batter into the prepared baking pan and use a spatula to smooth out the top.
- Bake for 25–30 minutes, until a toothpick inserted into the centre comes out clean. Set aside to cool completely.
- Make the glaze: Combine sugar and vanilla in a bowl. Add 2 Tbs plus 2 tsp water and whisk until smooth.
- Top the cooled pan of brownies with vanilla glaze, then slice and serve.
