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Edge of darkness brownies

When the darkest days of the year descend, go darker with these chocolate-y bars.

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The Pastry Chef's Baking
Thick, rich, brownies stuffed with leftover Halloween candy.

I went on a brownie kick in November. I keep saying it was to use up leftover Halloween candy and that's true. But I also can make brownies in my sleep and when I need something to bring to friends or to have an emergency stash in case I end up going somewhere unexpectedly – and I'm incapable of arriving empty-handed - brownies freeze well and are easy to transport so they're a no-brainer for the holidays.

Plus I was combing through my Lisa Yockelson baking books and, as I've often mentioned, while I can't tell the difference between her multitude of brownie recipes, I can attest that they turn out well every.single.time.

This was no exception. I list the full recipe below but I cut the recipe in half and baked these in a 9" baking pan. They still baked up reasonably thick but were still a manageable bite. Cut them into small pieces though as they are rich. If brownies aren't rich and decadent, there's almost no point to making them and certainly to eating them.

For this particular batch, I used up the last of my Snickers bars from Halloween. And yes, that's the only time I actually ate a Snickers all year. Because look at that picture – sheer decadence.

Edge of darkness brownies
From Baking Style

2 cups unsifted, bleached all-purpose flour
2/3 cup unsifted bleached cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoon unsweetened alkalized cocoa powder
1 pound (4 sticks) unsalted butter, melted and cooled to tepid
10 ounces unsweetened chocolate, melted and cooled to tepid
6 ounces bittersweet chocolate, melted and cooled to tepid
10 large eggs
4 cups superfine sugar (I used regular granulated sugar and it was fine)
4 teaspoons vanilla extract

1. Preheat oven to 325 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.

2. Sift together the all-purpose flour, cake flour, baking powder, salt and cocoa powder.

3. Whisk together the melted butter and melted chocolates in a medium-size mixing bowl until smooth. 

4. In a large bowl, whisk the eggs just to mix. Add the sugar and beat for 1 minute. Blend in the melted butter-chocolate mixture and the vanilla extract.

5. Whisk in the flour mixture, mixing slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.

6. Pour the batter into the prepared pan and smooth the top with a metal spatula. Bake for 36 to 39 minutes, or until just set and a toothpick inserted near the center comes out with a few moist crumbs. Cool completely before cutting and serving.

Related post on The Pastry Chef's Baking: Caramel Fudge Brownies

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