From the beginning of December through February, you’re going to have need of a really great chocolate dessert.
Christmas with the family? Office party? New Year’s Eve? How about Super Bowl gatherings? Then the big one… Valentine’s Day. Heck, even Mardi Gras.
There’s not a holiday coming up when a really decadent fudgy dessert won’t be enthusiastically welcomed by everyone, and we have just the thing.
These iced brownies may seem quite involved compared to a box mix, but despite a few extra steps they are not finicky and are difficult to mess up. Make them once or twice, and you’ll have the method down pat and will be taking them to every function and party.
Best of all, they’re a perfect fudgy blank slate. The icing is very soft right after you pour it on, so top it however you like with holiday sprinkles or crushed candies… go with pretty red and green pearly sprinkles or crushed candy canes for Christmas, then use silver and gold for New Years… grab some spicy red cinnamon candies for Valentine’s day. You get it. Get some purple, gold and green coarse sugar for Mardi Gras and I mean, you might as well drag it out with some green sprinkles and chopped Andes mints for St. Patrick’s Day.
These brownies will never fail you.
Best Iced Holiday Mocha Brownies
Makes one 9-by-13-inch pan
Equipment: 9-by-13-inch baking pan, hand mixer or stand mixer, parchment paper, pan release spray, silicon spatula, toothpick or other wooden pick, medium saucepan, whisk, mixing bowls.
1 cup all purpose flour
¼ cup Dutch-process cocoa powder (such as Hershey’s Special Dark)
2 tablespoons instant espresso powder
¾ teaspoon salt
1 1/3 cups 60% cacao chocolate chips, divided
¾ cup butter, melted
1 cup white sugar
½ cup packed dark brown sugar
1 tablespoon molasses
3 large eggs
1 teaspoon vanilla extract
6 Tablespoons butter
1.5 Tablespoons cocoa
1/4 cup whole milk
12 oz powdered sugar, sifted to remove any lumps
3/4 teaspoon vanilla extract
Crushed candies or sprinkles of your choice
1. Line the 9x13 pan with parchment paper cut to fit and spray the sides with pan release spray. Preheat the oven to 350 degrees.
2. In a medium mixing bowl, whisk together the flour, Dutch-process cocoa, espresso powder, and salt.
3. In a microwave-safe bowl, microwave one cup of the chocolate chips, stirring every 30 seconds, until melted. Set aside.
4. In a large bowl, combine melted butter, white and brown sugars, molasses, eggs, and vanilla with a hand mixer. Beat on medium-high speed until frothy and tan, about one minute.
5. With mixer on low speed, slowly add melted chocolate to the mixture and mix, stopping to scrape sides, until completely incorporated.
6. Fold in flour/cocoa mixture gently with a silicon spatula until incorporated, but don’t overmix. Spread batter evenly in pan and sprinkle remaining chocolate chips over the surface.
7. Bake for 7 minutes and turn pan 180 degrees. Bake a further 10 – 13 minutes or until a pick inserted in the center comes out clean.
8. In the meantime, make the icing. In a medium sauce pan, heat the butter, cocoa and milk until the butter melts and the mixture boils, whisking to incorporate the cocoa. Remove from heat and Whisk in the powdered sugar and vanilla until smooth. Pour over brownies while hot and spread.
9. Top with sprinkles or crushed candies of your choice. Cool completely before cutting.
This article originally appeared on Evansville Courier & Press: Recipe for scratch brownies for Christmas, New Year's, Valentine's Day