 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
|
To decorate these moist brownies for Halloween, I drizzle a chocolate spiderweb on their white icing. They're so delicious and chocolaty...you'll find yourself making them for gatherings throughout the year. Sandy Pichon, Slidell, Louisiana Ingredients:
3/4 cup butter, cubed |
4 ounces unsweetened chocolate, chopped |
2 cups sugar |
3 eggs, lightly beaten |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 cup chopped pecans or walnuts |
1 jar (7 ounces) marshmallow creme |
1 ounce semisweet chocolate |
Directions:
1. In a large microwave-safe bowl, melt butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.
3. Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars. Yield: 2 dozen.
|
|