These things are ridiculous. Chocolate. Caramel. Marshmallows. Chocolate chips. Roasted pecans. Snicker bars. Out of control.
These brownies are baked in muffin tins because they would be too hard to cut apart due to their "sticky-, chewy-, messy-, and gooey-ness."
The hardest part of making these brownies was getting them out of the muffin tins.
Some came out intact.
Some did not.
But isn't that the point of gooey desserts?
I've decided that I need to actually try recipes from books that I already own before I buy any new ones. This recipe comes from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O'Connor. She also has a book for baking with kids called Sticky, Chewy, Messy, Gooey Treats for Kids. Yes. I admit it. I bought that book too....
The oddest part of making these brownies involved the search for the Snickers bars. The recipe calls for full sized 2.07 ounce bars. Evidently, Mars is in the middle of downsizing Snickers to 1.88 ounces, and my grocery store had both sizes. Picture me digging through all of the Snickers bars at various check stands to find the right size. Everyone wanted to let me go before them in line when I was just looking for the right sized candy bar. Thank you kind citizens. (Reality check: now that I've made these brownies, I realize that the size of the Snicker bars doesn't make a huge difference... I'm a baker... I am exacting... I'll have to let t go...).
Hints for de-panning these brownies: Run a knife around the sides of the brownie in the muffin tin and then tip the the pan over to let the brownie drop out into your hand. If some of the brownie remains in the muffin tin, dig it out and paste it onto the bottom of the brownie/muffin. I know. Goes against the grain. It works. I tore small pieces of wax paper for the "bad" muffin/brownies upon which to cool. Worked nicely, and once the brownies cool, they hold together. Don't panic.
These brownies are amazing. I'm just saying.
Heart of Darkness Brownies
Adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O'Connor.
3 sticks (1 1/2 Cups) of unsalted butter
6 ounces unsweetened chocolate
6 ounces unsweetened chocolate
2 1/4 C granulated sugar
1 C packed light brown sugar
6 large eggs, whisked together in a bowl
1 T vanilla extract
6.4 ounces all purpose flour
1/2 tsp salt
1 C coarsely chopped pecans, toasted in a 350 degree F oven for 8 minutes
1 C semi-sweet chocolate chips
5 2.07 ounce Snicker bars, coarsely chopped
3 cups of mini marshmallows
6 ounces of unwrapped caramel candies
2 T of heavy cream
1 tsp of vanilla
Pinch of salt
- Place a rack in the middle of the oven and preheat it to 350 degrees F.
- Spray two nonstick 12 cup muffin tins with spray oil.
- Melt the butter and chocolate in a sauce pan over low heat until fully blended.
- Pour the butter/chocolate mixture into a large bowl.
- Stir in the sugars.
- Add the eggs and vanilla and stir until fully combined.
- Sift the flour and salt through a sieve into the chocolate mixture and stir just until blended.
- Add the pecans, chocolate chips, and Snickers pieces.
- Divide the dough between the 24 muffin cups. Start by filling each cup 1/2 way.
- Bake the brownies for about 20 minutes, until they have a shiny cracked "brownie" surface.
- Remove the brownies from the oven and top each one with about 1/4 C of the mini marshmallows.
- Return the brownies to the oven for two minutes.
- Cool the brownies in the pans for about 10 minutes.
- Run a knife around each brownie, and remove them from the muffin tin to cool on a rack (see note above).
- While the brownies are cooling, make the caramel sauce.
- Combine the sauce ingredients in a microwave safe bowl and microwave for 60 seconds. Stir Microwave in 30 second increments until smooth.
- Drizzle over each brownie. I placed my brownies on parchment lined baking sheets before drizzling with the caramel.
- These brownies will keep for up to three days covered in an air tight container for up to three days.