Spider Web Brownies
For the brownies:
- 1 cup (2 sticks, 230g) of butter
- ⅔ cups (55g) of unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups (300g) sugar
- 1 cup (125g) all purpose flour
- Seeds from 1/2 vanilla bean or 1/2 tsp pure vanilla
- 3/4 tsp baking powder
- ½ tsp salt
For the sauce and frosting:
- 1 cup (165g) dark chocolate chips
- ½ cup heavy cream, divided
- 1 cup (130g) powdered sugar
Preheat the oven to 350°F.
Melt the butter in a small saucepan over low heat. Add the melted butter to the stand mixer bowl and attach the flat beater attachment. Pour in the cocoa and eggs and mix until blended; 30 seconds. Add the sugar and vanilla and continue to mix until homogenous; 30 seconds.
In a separate small bowl mix together the flour, salt and baking powder. Add the flour mixture slowly to the stand mixer bowl and mix until just combined. Don’t over mix.
Butter a 9-inch cake pan or line it with parchment paper. Pour in the brownie mixture and bake for 35 minutes or until a toothpick comes out clean when inserted. Remove the brownie from the pan and set it on a wire rack or serving plate and let it cool.
In the meantime make the chocolate sauce and frosting.
In a small saucepan melt the dark chocolate chips with 1/4 cup heavy cream over low heat, whisking frequently. Pour the sauce over the brownie and evenly distribute it with a spatula.
In a clean stand mixer bowl, add 1/4 cup heavy cream and powered sugar. Whisk until combined. Add the mixture to a pastry bag or a zip lock bag and twist until the frosting slides to one corner. Cut a small hole in the corner. Start in the center and make a spiral with the frosting working toward the edge. Now take a toothpick and drag a line from the center to the edge. The next line angle it as though you would be cutting a triangle, like you would to cut a slice of pizza. Continue around the entire brownie to produce a spider web effect. Cut in slices to serve. Happy Halloween!
Recipe by www.italicanakitchen.com