Fudgy MOCHA brownies

These brownies get a boost of chocolatey goodness from the "secret ingredient" (Coffee Syrup of course). They come out seeming underdone, but once they are totally cooled, they firm up a bit but remain super fudgy and delicious. And I'd argue that a brownie that needs to be eaten with a fork is even more delicious!

INGREDIENTS

• 1 ½  cups flour
• 1 cup unsweetened cocoa powder
• 1 tsp salt
• 1 cup bittersweet chocolate chips 
• 1 cup (2 sticks) unsalted butter, melted
• 3 cups sugar
• 1 Tbsp Sweet & Cute Coffee Syrup 
• 2 tsp vanilla extract
• 4 eggs

DIRECTIONS 

1. Preheat oven to 350º.  Grease a 9x13 pan.
2. Whisk flour, cocoa and salt together in a bowl. Stir in chips to distribute. Set aside.
3. In large glass bowl, melt butter (microwave in 30 second intervals until melted). Add sugar, vanilla and Coffee Syrup and whisk to combine (or use hand mixer). Mix in eggs until fully incorporated (no shiny spots).
4. Fold in flour mixture until just combined, don't overmix. Spread  batter evenly into 9x13 pan.
5. Bake until top is set, about 25-30 minutes. Set pan on cooling rack and let cool completely (chocolate chips will remain melty for quite a while). Cut and enjoy!
6. Store in sealed container. For longer freshness, keep in the fridge or even freeze for later.

This  recipe was created from a modification to Brooke's Best Bombshell Brownies recipe from Allrecipes.