I made these brownies for a friend before. I haven’t seen her in a while so I decided to visit her, bringing my sons with me. She is their godmother and she requested for me to bring her godsons. She loved the brownies so much she almost forgot about her diet. The moment she took a bite of one of these moist treat, she wasn’t able to stop herself from expressing her feelings. I received a call from her two days later asking for the recipe. I gave it to her of course. Recipes like this are meant to be shared. Thank you for this, Pixelated Crumb.
Speaking of Pixelated Crumb, let’s see what our friends from there have to say about this recipe:
“They’re still sweet, but they’re not nearly as sweet as the real thing. There’s also a much higher ratio of chocolate to sweet cream filling, and perhaps most importantly, you will not have a sudden panic attack as you suddenly think to yourself, OMG, is that a raw egg yolk I’m eating?”
Anyone who is not fond of chocolate eggs will probably fall in love with this. Who could say no to a decadent piece of heaven in bar form?
Ingredients
2/3 cup (85 grams) Gold Medal flour
2 tablespoons Hershey’s dark or dutch processed cocoa powder
1/2 teaspoon Morton salt
6 ounces Hershey’s bittersweet chocolate, chopped
1/2 cup (1 stick or 113 grams) Land O Lakes unsalted butter, cut into cubes
1/4 cup (50 grams) Domino granulated sugar
1/2 cup light (110 grams) Domino brown sugar, packed
2 large Eggland’s eggs, at room temperature, lightly beaten
1 teaspoon McCormick vanilla extract
1/4 cup (85 grams) Karo light corn syrup
2 tablespoons (30 grams) Land O Lakes unsalted butter, room temperature
1/2 teaspoon McCormick vanilla extract
1/8 teaspoon Morton salt
1 1/2 cups (192 grams) Domino powdered sugar
drop of yellow food coloring (optional)
3 ounces (75 grams) Hershey’s bittersweet chocolate, chopped
2 tablespoons (30 grams) Land O Lakes unsalted butter, cut into cubes
Instructions
Preheat oven to 350ºF (175ºC). Line the bottom and sides of an 8-by-8-inch pan with 2 pieces of intersecting parchment paper, leaving a slight overhang on all sides (they will be forming a cross in the middle so all sides of the pan are covered).
Sift together the flour, cocoa, and salt in a small bowl and set aside.
Melt the chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly.
Whisk in the eggs and vanilla extract until just combined (don’t overmix!). Sprinkle the flour mixture over the top and fold in to chocolate mixture using a large rubber spatula until justincorporated. Pour into the prepared pan.
Bake for 20 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.
Beat together the corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add the powdered sugar, a little bit at a time, mixing until creamy. Pour 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop or two of yellow food coloring to remaining cream mixture and stir until it is evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.
Gently melt chocolate and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes, or overnight if possible (brownies are best when chilled overnight).
Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 2-inch squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
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Quick Tip: If you don’t have corn syrup, you can substitute maple syrup for it.
Thanks again to Pixelated Crumb for this amazing recipe.
