Completely by accident, I have created brownies that sparkle. On paper, the Kitchn’s brownie recipe looked like it was my perfect brownie recipe. It promised chewy chocolate-y brownies. I had already gotten the ideal texture from Vicky Pham-Le’s recipe, but it was still lacking in the flavor department because it doesn’t utilize any chocolate.
Since I didn’t have baking chocolate on hand, and am on a budget challenge so I can’t run out willy nilly and buy some, I substituted 3 tablespoons of cocoa powder and 1 tablespoon of butter for each ounce of baking chocolate.
That and/or the reduction of sugar and an extra egg yolk robbed the brownies of their shiny tops, but in exchange, the tops are textured and swirly and the granulated sugar sparkles in light…like VAMPIRE BROWNIES! And for that alone, they’re a keeper.
Sparkling Vampire Brownies
10 tablespoons, 5 ounces, or 142 grams of butter
4 ounces of bittersweet chocolate, chopped
6 tablespoons of cocoa powder
1 teaspoon of vanilla extract
1/2 cup of dark brown sugar
1/2 cup of white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350F/180C. In a double boiler, melt the butter, cocoa powder, and chocolate together. When the mixture is glossy and completely melted, add in the sugar and stir to the combine. Next add the eggs, stir. Finally, add the flour, salt, and baking powder.
Pour into a lined 8 inch baking pan. Smooth. And bake for 25 to 30 minutes.
Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing.