I did a criss cross approach--it's what came to mind first:
1 cup butter
1 3/4 cup white sugar
2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
(but you might want to decrease 4 eggs to 3 eggs to make the brownies thicker)
- Preheat oven to 350 degrees F (175 degrees C).
- You can either grease the pan or do what I do: cover the entire pan in aluminium foil. It saves the trouble of cleaning up the pan later on.
- Melt 1 cup butter either directly in a saucepan or use a double boiler method (bowl above of boiling water in a pan. Remove from the bowl from heat
- Mix together sugar, eggs, and vanilla. Combine the mixture into the melted butter.
- Now mix cocoa, flour, salt, and baking powder in another bowl. Slowly pour and mix that into the bowl with the butter and sugar mixture.
- Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes.
- Test if it is done by sticking a toothpick in the center and a couple of other places of the brownies. If it comes out clean every time it's done; if there are some residue left when you pull it out put it back in the oven for a few minutes.
Now here's the thing: I don't own chocolate syrup (family isn't big on chocolate). So instead I used some leftover chocolate frosting mix I made a few weeks ago. The frosting consisted of confectionery sugar, melted milk chocolate, milk, and butter. Sugar and chocolate for the taste; milk for the consistency; and butter for the shine. Now the frosting is actually a solid when it's room temperature and I had pebble-like frosting which I crushed and sprinkle over brownies:
Then I decided to melt the remains left in the microwave and pipe them on the brownies:
But I wasn't done yet. I have a large block of chocolate in my fridge that I like to store just in case. I shaved some chocolate with a cheese grater to make curls (the bigger the hole, the curlier the curls).