“That’s just a bowl of sexual chocolate.” My dear friend, Laura, commented while relaxing on our kitchen bench as I baked away. I used an entire tub of cocoa to create today’s concoction. And if you know anything about baking, that’s a heck of a lot of cocoa!
We’re headed to my brother and sister-in-law’s house to BBQ with them tonight. They have three rock star, awesome children whom I adore. Instead of asking what I can contribute to tonight’s dinner, I volunteered a dessert. Since Halloween is so close, I wanted to make something appropriate to the holiday. And so the research began…
I have a love/hate relationship with Pinterest. The site has incredible ideas but I tend to get tremendously overwhelmed when searching. Today I found a million + Halloween dessert ideas… Anxiety seriously set in just looking at all of the perfectly crafted dishes.
I decided upon a pumpkin patch brownie that looked so cute. It consisted of a brownie that was frosted, dusted, and candied perfectly. Oh, and as a topper it included a “pumpkin sign” selling the little candied pumpkins for 50 cents.
Now as darling as this all was, I am neither crafty nor creative. A glue gun and popsicle sticks were involved which I refused to entertain. Anytime I’m near a glue gun I get a 2nd-3rd degree burn. No thank you!
The recipe also called for a boxed mix brownie and store bought frosting. Holding strong to my mother’s training, I do not believe in boxes nor store bought. So I found a crazy moist brownie recipe and a fantastically rich chocolate buttercream frosting recipe.
All was great until I tried to cut perfectly squared brownies. That dream went to hell when the brownies fell apart as I transferred them to the plate. So I decided to cut them into squares but frost them as one entire brownie and make a “pumpkin patch” as opposed to individual pumpkin brownie sales.
One side note… If you choose to make anything chocolatey for Halloween, use Hershey’s cocoa. It is crazy dark and makes everything look black. Have fun and spook it up!
Oh, one last note… this is a ridiculously rich, heart attack waiting to happen dessert. Attempt at your own risk!
Brooke’s Best Bombshell Brownies (recipe care of allrecipes.com)
INGREDIENTS: 1 cup butter (melted), 3 cups white sugar, 1 tablespoon vanilla extract, 4 eggs, 1 1/2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon salt, 1 cup semisweet chocolate chips
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Frosting (recipe care of addapinch.com)
INGRIDIENTS: 1½ cups butter (3 sticks) softened, 1 cup unsweetened cocoa, 5 cups confectioner’s sugar, ½ cup milk, 2 teaspoons vanilla extract, ½ teaspoon espresso powder
DIRECTIONS: Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.