Page 46 - Food Network (January 2020)
P. 46
fun
cooking
may
6
june 5
SPROUTING BROWNIE CUPCAKES TOFFEE-PECAN SKILLET BROWNIES
ACTIVE: 30 min l TOTAL: 2½ hr l SERVES: 12 ACTIVE: 45 min l TOTAL: 1½ hr (plus 1½ hr setting) l SERVES: 8 to 10
FOR THE CUPCAKES FOR THE BROWNIES
1 stick unsalted butter 1½ sticks (12 tablespoons) unsalted butter, plus more for the pan
4 ounces unsweetened chocolate, finely chopped 8 ounces bittersweet chocolate, chopped
2 tablespoons black cocoa powder 1 cup packed dark brown sugar
½ cup water ¼ cup granulated sugar
1½ cups sugar 4 large eggs
2 large eggs 2 teaspoons pure vanilla extract
1 teaspoon pure vanilla extract 1 cup all-purpose flour
1 cup all-purpose flour ¾ teaspoon kosher salt
½ teaspoon salt 1 cup finely chopped pecans
FOR THE TOPPING FOR THE TOPPING
4 ounces semisweet chocolate, finely chopped 1 cup packed dark brown sugar
⅓ cup heavy cream 1 stick unsalted butter
6 chocolate sandwich cookies, finely crushed 2 tablespoons dark corn syrup
½ cup vanilla frosting ¾ cup heavy cream
Green food coloring ¼ cup finely chopped pecans
Flaky sea salt, for topping (optional)
1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup Butter pecan or vanilla ice cream, for serving
muffin pan with paper liners. Combine the butter, unsweetened
chocolate, cocoa powder and water in a medium saucepan over 1. Make the brownies: Preheat the oven to 325˚. Butter a 10-inch
medium heat. Cook, stirring, until melted and smooth. Remove cast-iron skillet. Combine the butter and chocolate in a medium
from the heat and whisk in the sugar, eggs and vanilla until well saucepan over medium heat. Cook, stirring, until melted and
combined. Whisk in the flour and salt until smooth. Divide the smooth, about 3 minutes. Remove from the heat and stir in both
batter evenly among the prepared muffin cups, filling them about sugars until dissolved. Whisk in the eggs, one at a time, until
three-quarters full. smooth and glossy, then whisk in the vanilla. Whisk in the flour
2. Bake until the tops of the brownies spring back when lightly and kosher salt until combined, then whisk in the pecans. Spread
pressed and a toothpick inserted into the centers comes out with the batter evenly in the prepared skillet.
moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan, 2. Transfer the skillet to the oven and bake until the brownies are
then remove the brownies to a rack to cool completely. slightly cracked on top and a toothpick inserted into the center
3. Meanwhile, make the topping: Combine the semisweet comes out mostly clean, 35 to 40 minutes. Transfer to a rack and
chocolate and heavy cream in a small microwave-safe bowl. let the brownies cool in the skillet.
Microwave in 30-second intervals, stirring, until smooth and 3. As soon as the brownies come out of the oven, make the toffee
melted. Let stand until thickened slightly, 10 to 30 minutes (it topping: Combine the brown sugar, butter and corn syrup in a
should look like pudding). Spoon over the brownies and gently medium saucepan over medium-high heat and bring to a boil,
spread to the edges. Top with the cookie crumbs, gently pressing stirring occasionally. Reduce the heat to medium to maintain
them into the chocolate. a steady simmer and cook, without stirring, until the sugar is
4. Tint the vanilla frosting green with food coloring; transfer to a completely dissolved, about 2 minutes. Carefully pour in the
piping bag fitted with a small round tip and pipe onto the brownies heavy cream (it might boil up slightly) and simmer until thickened,
to make sprouting grass. 5 to 8 minutes. Remove from the heat and stir in the pecans.
Let cool until thickened but still pourable, about 20 minutes.
4. Pour the topping on the brownies and let set, 1 hour. Sprinkle
with flaky sea salt, if using. Serve with ice cream.
46 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
