These brownies are divine on their own, but I dressed them up for Halloween with some buttercream frosting. Along with the spiderweb almond cookies, they’ll be accompanying some other sweets on my Halloween dessert table. More next week.
Brownie Recipe
{Adapted from The Farm of Beverly Hills}
3/4 cup unsalted butter, cut into pieces
6 oz. bittersweet chocolate, chopped
3 large eggs
1 1/2 cups granulated sugar
1/2 tsp. salt
1/2 cup + 2 Tbsp. cake flour
1/2 cup + 1 Tbsp. cocoa powder
Preheat oven to 350 degrees F (170 degrees C). Line a 9”x9” square baking pan with foil on the bottom and up the sides. In a small bowl, combine butter and chocolate. Heat in microwave for 30 seconds, stir, and heat for 30-second intervals until chocolate is completely melted. Whisk in eggs. Let stand 2-3 minutes, then whisk again. Batter will be glossy and thick. Mix in sugar and salt. Then add flour and cocoa powder. Pour into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool before removing from pan. Remove foil. Cut with coffin cookie cutter. Decorate with buttercream or royal icing using a piping bag and small tip. Makes 8.
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