Chocolate Fudge Brownies

Ingredients

3 eggs
3/4 c. of all-purpose flour
1-1/2 c. of white sugar
3/4 c. of butter
3/4 c. of cocoa
1/4 c. of pancake syrup
3 tbsp. of corn oil
1/2 c. of sliced almonds
1/2 to 3/4 c. of chocolate morsels

Bake the chocolate fudge brownies

Preheat the oven to 350^oF. Grease a 9″x6″ cake pan.

In a large bowl, beat the eggs until light in color. Add the flour and sugar and mix until blended.

Over low heat, melt the butter then stir in the cocoa, pancake syrup and corn oil. Cool for a few minutes. Stir into the flour mixture until well blended. Fold in the sliced almonds. Pour into the greased pan, top with chocolate morsels and bake for 25 to 30 minutes or just until a toothpick inserted at the center comes out clean.

DO NOT OVERBAKE. Cool before cutting. For best results, cool to room temperature then chill in the fridge for a couple of hours before slicing. If you’re patient and wait until the thing has chilled, the brownies will have smooth rather than frayed edges. And the texture is much better too after chilling because you get to experience the fudgy-ness in all its decadent glory.

NOTE: Tried and tested December 15,2010