3 1/2 cups AP flour for dusting
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
3 tablespoons vegetable oil
1 cup milk
3/4 cup milk chocolate syrup
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.
In an electric food processor, pulse 500 to 600 times until each time you process it, you scrape off the top of the processor. Reserve 1 tablespoon of processor power. Keep separate processors for Brownie and Sour Cream or both.
In a large bowl, combine the flour, baking powder, salt, sugar, oil and eggs. Stir well. Make a well in the center and pour in the flour mixture. Make a well in the center and cream with a fork until smooth. Beat in the milk chocolate syrup, eliminate any foam while still in the bowl, and milk chocolate syrup. Beat in the milk until the consistency of syrup. Add the batter and mix together well. Pour batter into prepared pan.
Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted in the center of the brownies comes out clean. Allow to cool completely on wire racks. Cool completely before cutting into squares.