Sunday, February 7, 2010

Heart of Darkness Brownies

Last year I posted the dessert book 'Sticky, Chewy, Messy, Gooey' as the cookbook of the month. It is seriously one of the yummiest dessert books out there and if you haven't seen it then you should definitely go check it out. Anyway, one of my favorite things to make out of that book are these brownies. They are so chocolaty and gooey and I love how you bake them in cupcake pans so they're like brownie cupcakes. The recipe calls for Snickers candy bars but I have also tried MilkyWays and they were so delicious! My husband and I took a vote and he voted for the Snickers filled brownies and I voted for the MilkyWay ones. I think it just depends on if you want nuts in your brownies or not because either is amazingly good!




Heart of Darkness Brownies
  • 1 1/2 cups (3 sticks) unsalted butter
  • 6 oz. unsweetened chocolate
  • 2 1/4 cups sugar
  • 1 cup brown sugar, firmly packed
  • 6 large eggs, lightly beaten
  • 1 tablespoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 5 full-size (2.07 oz. each)  Snickers or MilkyWay candy bars, cut into small chunks
  • mini marshmallows
preheat oven to 350 degrees. spray two 12-cup muffin pans with nonstick cooking spray or line with cupcake cups.

melt butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. pour chocolate mixture into a bowl and whisk in sugars, eggs, and vanilla. sift flour and salt into chocolate mixture and whisk until just combined. stir in chocolate chips and candy bar chunks.

fill each cupcake cup halfway with batter. bake until the surface of the brownies has a glossy, crackled surface, about 18-20 minutes. remove brownies from the oven and top each one with 1/4 cup mini marshmallows. return brownies to the oven and cook just until marshmallows start to melt and puff up a bit, but not browned too much, about 2 minutes. transfer to wire rack to cool just enough to handle, then remove from the pan, running a knife around the edge of each brownie to loosen it from the cup. let cool completely on wire rack. once completely cooled, drizzle with caramel sauce.

*caramel sauce:
  • 6 oz. unwrapped caramel candies (about 25 pieces)
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla
  • pinch of salt
combine all ingredients in a microwave-safe bowl. microwave, uncovered, on high for one minute. remove from microwave and stir until smooth. if the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth. drizzle over brownies and let cool completely.

1 comment:

Mom on a Mission said...

I tried these "chewy-gooey" brownies and I have to admit on a scale from 1 - 10, they are a 10 - and I'm not even a big chocolate lover. Thanks for the recipe Valerie!