New This Month

Halloween Brownies with Powdered Sugar Silhouettes

Use stencils to decorate these brownies with powdered-sugar silhouettes of witches, pumpkins, black cats, and spiders.

  • Yield: Makes one 9 - by - 13 - inch pan

Source: Martha Stewart Living, October 1996

Ingredients

  • 6 ounces unsweetened chocolate
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour, sifted
  • Pinch salt
  • Orange sanding sugar, or mixture of half confectioners' sugar to half ground ginger, for sprinkling
  • Nonstick vegetable-oil spray

Directions

  1. Heat oven to 350 degrees. Lightly spray bottom of a glass or metal 9-by-13-inch pan with cooking spray. Line bottom with parchment paper, and set aside. In the top of a double boiler, melt the chocolate and butter over simmering water, stirring occasionally.

  2. In an electric mixer, beat the sugar and eggs on medium-low speed until fluffy, about 2 minutes. Add the melted-butter mixture. Beat on low speed until combined. Beat in the vanilla, then the flour and salt.

  3. Pour batter into prepared pan. Bake for 20 to 25 minutes or until a cake tester comes out mostly clean (may have traces of brownie if still moist); do not overbake. Let stand on a rack until cool enough to unmold, 20 to 30 minutes. Unmold onto clean piece of parchment paper, flipping over so brownies cool with top side down and parchment-lined side facing up. Carefully peel off parchment paper as soon as possible, while the brownies are still slightly warm, so the surface is smooth for stenciling; let cool completely. Use square and round cookie cutters to cut out shapes. Place stencil on brownie, and carefully sprinkle sanding sugar or confectioners' sugar over stencil; remove stencil. Transfer to serving platter. Repeat until all brownies are used. Save scraps for Brownie Bits.

Cook's Notes

Sanding sugar, which is a sparkly sugar, is available in cake-decorating shops.

Reviews Add a comment