Happy October, Foodie Friends!
October has to be my favorite month. Fall, football, hockey, apple and pumpkin picking, and HALLOWEEN!
This is my favorite time to bake. I love all the fun candies, sprinkles and toppings. So many desserts to decorate, so little time.
With that being said, I kept this month’s brownie simple.
HONESTY ALERT! When I got ready to bake the “Monster Brownies” from Food Network Magazine, I had about an hour to devote to baking. I really wanted to bake but didn’t have to time to dedicate to the recipe in the magazine. So… I improvised. I didn’t have a box mix on hand , but did have my trusty old brownie recipe that’s my go-to on busy days , so, I pulled that out and got to work. I do intend on trying that recipe at some point, but for now, please enjoy this simple and oh-so-chewy recipe. For the record, I don’t typically frost my brownies, but to decorate them, frosting is a must! You can also use store bought frosting , for an even faster dessert!
Gina’s “go-to” Brownie Recipe (adapted from the Hershey’s Classic Recipes cookbook)
1 cup butter (2 sticks, softened)
2 cups sugar
2 tsp. vanilla extract
4 eggs
1 cup flour
2/3 cup Hershey’s Special Dark cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Preheat over to 350. Grease an 8×8 or 9×9 pan (for thick brownies) or a 9×13 pan for thinner brownies) Stir butter, sugar and vanilla in bowl. Add eggs, beat well. Combine dry ingredients . Gradually add the dry ingredients to the butter mixture, until well blended. Spread into prepared pan.
Bake for 35-40 mins., or until brownies start to pull away from sides of pan.
Cool completely before frosting and decorating!
Quick chocolate frosting:
3 tbsp. butter, softened
3 tbsp Hershey’s Special Dark cocoa powder
1 tsp vanilla extract
2 tbsp milk
1 cup powdered sugar
Beat all ingredients together with electric mixer until smooth and creamy. Frost cooled brownies, then get ready to decorate!
To decorate Monster Brownies , you’ll need the following:
Candy eyes, Halloween sprinkles, and candies to use a “noses” (can be round, or Halloween shaped noses, some of mine have bats and ghosts , and tiny googly eyes turned backwards)
Decorate the brownies:
Turn the cooled brownies out on a parchment lined sheet pan and frost them with your prepared frosting , using a small offset spatula. Cover the brownies with a heavy dose of Halloween themed sprinkles. I did “eyeball” where I’d cut each brownie, but I didn’t cut until after I placed the eyes and noses around the tray. You could cut and leave intact until serving, or as a fun presentation on a platter for Halloween.
10 months of brownies down, two more months to go. Truly, the sweetest thing about 2020 so far!
Gina
