Happy election day everyone! Hopefully everyone got a chance to get out and vote today. I went early this morning and ended up standing in line for over and hour and ten minutes. Being nine months pregnant it felt like I stood there for over three hours! I kept having visions of my water breaking while I stood there in line. Luckily for everyone, that didn’t happen! 😉
These brownies are a result of an overwhelming pregnancy craving and the fact that I have too many bags of Halloween candy leftover than I’d like to admit. These brownies are absolutely incredible-fudgy in the middle and chewy on the outside with a shiny, crackly top. And let’s not forget about those 16 fun-size Snickers bars packed into these babies! That’s right-16 fun-size Snickers bars! So that means that every single bite packs a peanut, caramel, and chocolate punch! So rich, so chocolatey, so irresistible!
Yield: 24 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
1/3 cup Dutch-processed cocoa
1 ½ teaspoons instant espresso
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 ½ cups sugar
1 ¾ cups unbleached all-purpose flour
3/4 teaspoon table salt
16 “fun-size” Snickers, coarsely chopped
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
Transfer 1/2 of the batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with 3/4 of the chopped Snickers. Spread the remaining batter into the pan. Sprinkle with remaining Snickers. Bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours.
Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting.
If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking).
Use high-quality chocolate for best results.
Source: adapted from Cook's Illustrated's Chewy Brownies, March 2010
One Year Ago: Reese’s Peanut Butter Cup Brownies
Two Years Ago: Brewer’s Blondies