I made these for our holiday cookie plates this year and am glad I did. I cut them into 48 pieces, sliced them horizontally and used a bit of the cream cheese frosting shown elsewhere in the SL issue to make tiny 'sandwiches' out of them. I used 1/2 tea of ground red pepper the first time I made them as I did not know what to expect. I thought at first that they did not have much kick. However the flavor intensified and was much more pronounced the second day. They are very chocolaty and good. My husband was VERY positive about them. I had to cook them for about 44 minutes for them to set completely in the middle. So we ate the four corners as they were a bit dry and not as attractive. My husband thought that was a great idea! To the person whose brownies would not set up, I noticed that my bag of bittersweet choc morsels was 10-oz, not 16-oz and I had to add more from a second bag in order to have the right amount. Perhaps that was the problem?
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
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Total: 2 Hours, 20 Minutes
- 1 1/2 cups butter
- 1 (16-oz.) package bittersweet chocolate morsels
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 to 1 tsp. ground red pepper
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate morsels
- 1 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 4 large eggs
- 1 1/2 tablespoons vanilla extract
- Parchment paper
- 1. Preheat oven to 350°. Cook first 2 ingredients in a large heavy-duty saucepan over low heat, stirring occasionally, 8 to 10 minutes or until melted and smooth. Remove from heat; cool completely (about 20 minutes).
- 2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl until blended; stir in semisweet chocolate morsels.
- 3. Whisk together granulated sugar and next 3 ingredients until smooth. Whisk in bittersweet chocolate mixture. Whisk chocolate mixture into flour mixture just until combined.
- 4. Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease parchment. Pour batter into pan.
- 5. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan.
- 6. Lift mixture from pan using parchment paper sides as handles; cut into 24 squares.
- Texas Sheet Cake Sandwiches: Split each brownie horizontally, and sandwich 1 Tbsp. store-bought chocolate frosting between top and bottom halves.
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