We were invited to an Academy Award party on Sunday night and I was tasked with bringing dessert. I thought these individual brownies would be a decedent treat. I almost didn't make them when I started to get all of the ingredients on the counter. There is absolutely nothing light about these. They are perfect to bring to an event and enjoy that day rather then sitting on your counter for a few days calling out to for you to eat more ... eat more. These brownies are sweet, rich, moist, and delicious. They truly live up to the title of the book.
Heart of Darkness Brownies
adapted from Sticky Chewy Messy Gooey1 1/2 cups (3 sticks) unsalted butter
6 ounces unsweetened chocolate
2 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
6 large eggs, lightly beaten
1 tbsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt
6 ounces unsweetened chocolate
2 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
6 large eggs, lightly beaten
1 tbsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt
1 cup semisweet chocolate chips
5 full size (2.07 oz each) Snickers candy bars, cut into small chunks
3 cups mini marshmallows
For the caramel drizzle:
6 oz (about 25) unwrapped caramel candies
2 tbsp heavy cream
1 tsp pure vanilla extract
pinch of salt
Position a rack in the center of the oven and preheat to 350°F. Spray two standard 12-cup muffin tins with nonstick cooking spray. Note I got 30 brownies filling the cups half full. If you want to add a good amount of the marshmallow you need to fill only half way.
Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla. Sift the flour and salt into the chocolate mixture and stir until just combined. Stir in the chocolate chips and chunks of candy bar.
5 full size (2.07 oz each) Snickers candy bars, cut into small chunks
3 cups mini marshmallows
For the caramel drizzle:
6 oz (about 25) unwrapped caramel candies
2 tbsp heavy cream
1 tsp pure vanilla extract
pinch of salt
Position a rack in the center of the oven and preheat to 350°F. Spray two standard 12-cup muffin tins with nonstick cooking spray. Note I got 30 brownies filling the cups half full. If you want to add a good amount of the marshmallow you need to fill only half way.
Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla. Sift the flour and salt into the chocolate mixture and stir until just combined. Stir in the chocolate chips and chunks of candy bar.
Fill each cupcake cup halfway with the batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20-25 minutes depending on how full the muffin tins are. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook just until the marshmallows start to melt and puff up a bit, but not browned too much, about 3 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup. Let cool completely on the wire rack.
While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla and salt in a microwave safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30 second increments, stirring until smooth.
Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately, or store up to 3 days in a covered container.
Makes 24-30 brownies
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