I added a few candy eyes to my classic chocolate fudge brownies to make these amazing Halloween brownies. Made with chocolate and cocoa, these are chocolatey, dense, and fudgy. And, topped with a chocolate glaze makes them even better.
For the Brownies
8oz(226g)Butter(2 sticks) unsalted, room temperature
Preheat oven 170 C /340 F. Line a 9 x 9-inch square baking pan with parchment paper.Tip - Make sure the parchment has an overhang so you can pick the brownies out of the pan. This makes it easier to cut.
In a bowl, combine flour, cocoa powder, spices, and salt.
In a microwave-safe bowl or double-boiler, melt the chocolate and butter.Tip - A double boiler means placing a bowl with chocolate over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan or the steam does not go in the chocolate.
To the melted chocolate, add the sugar, followed by the eggs, one at a time.Tip - It is very important to ensure that the eggs and chocolate are very well combined. So, add them one at a time and incorporate each well.
Next, add vanilla extract, coffee, and flour mixture. Mix well to incorporate.
Pour into the prepared baking pan and bake for 30 to 40 minutes.Tip - You want the top to set but still be a bit moist. It's better to error on the side of moist under-baked brownies then over-baked brownies.
Reove from the oven and cool completely.
Heat all fudge ingredients in a microwave-safe bowl until melted.Tip - You can also use a double boiler (explained above).
When all the chocolate is melted, continue to heat at 50% power for one more minute stirring at the 30-second interval. Tip - if using double boiler heat for 2 minutes longer once melted.
Pour the glaze over the brownies and spread evenly.
Let set in the fridge for at least 3 hours. Then, cut into 16 squares. Tip - Use a long utility knife and wipe the blade between each cut to get clean edges on the slices.
Brownies are best-served room temperature or warm. Tip - When cold, the chocolate in the brownies sets hard making them appear dense and dry.
Add two candy eyes on each square.
Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you