Food Network Magazine - (02)February 2020

46 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

j 5 une

may

6

TOFFEE-PECAN SKILLET BROWNIES

ACTIVE: 45 min l TOTAL: 1½ hr (plus 1½ hr setting) l SERVES: 8 to 10

FOR THE BROWNIES

1½ sticks (12 tablespoons) unsalted butter, plus more for the pan

8 ounces bittersweet chocolate, chopped

1 cup packed dark brown sugar

¼ cup granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

1 cup all-purpose flour

¾ teaspoon kosher salt

1 cup finely chopped pecans

FOR THE TOPPING

1 cup packed dark brown sugar

1 stick unsalted butter

2 tablespoons dark corn syrup

¾ cup heavy cream

¼ cup finely chopped pecans

Flaky sea salt, for topping (optional)

Butter pecan or vanilla ice cream, for serving

1.Make the brownies: Preheat the oven to 325 ̊. Butter a 10-inch

cast-iron skillet. Combine the butter and chocolate in a medium

saucepan over medium heat. Cook, stirring, until melted and

smooth, about 3 minutes. Remove from the heat and stir in both

sugars until dissolved. Whisk in the eggs, one at a time, until

smooth and glossy, then whisk in the vanilla. Whisk in the flour

and kosher salt until combined, then whisk in the pecans. Spread

the batter evenly in the prepared skillet.

2.Transfer the skillet to the oven and bake until the brownies are

slightly cracked on top and a toothpick inserted into the center

comes out mostly clean, 35 to 40 minutes. Transfer to a rack and

let the brownies cool in the skillet.

3.As soon as the brownies come out of the oven, make the toffee

topping: Combine the brown sugar, butter and corn syrup in a

medium saucepan over medium-high heat and bring to a boil,

stirring occasionally. Reduce the heat to medium to maintain

a steady simmer and cook, without stirring, until the sugar is

completely dissolved, about 2 minutes. Carefully pour in the

heavy cream (it might boil up slightly) and simmer until thickened,

5 to 8 minutes. Remove from the heat and stir in the pecans.

Let cool until thickened but still pourable, about 20 minutes.

4.Pour the topping on the brownies and let set, 1 hour. Sprinkle

with flaky sea salt, if using. Serve with ice cream.

SPROUTING BROWNIE CUPCAKES
ACTIVE: 30 min l TOTAL: 2½ hr l SERVES: 12

FOR THE CUPCAKES
1 stick unsalted butter
4 ounces unsweetened chocolate, finely chopped
2 tablespoons black cocoa powder
½ cup water
1½ cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon salt

FOR THE TOPPING
4 ounces semisweet chocolate, finely chopped
⅓ cup heavy cream
6 chocolate sandwich cookies, finely crushed
½ cup vanilla frosting
Green food coloring

1.Make the cupcakes: Preheat the oven to 350 ̊. Line a 12-cup
muffin pan with paper liners. Combine the butter, unsweetened
chocolate, cocoa powder and water in a medium saucepan over
medium heat. Cook, stirring, until melted and smooth. Remove
from the heat and whisk in the sugar, eggs and vanilla until well
combined. Whisk in the flour and salt until smooth. Divide the
batter evenly among the prepared muffin cups, filling them about
three-quarters full.
2.Bake until the tops of the brownies spring back when lightly
pressed and a toothpick inserted into the centers comes out with
moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan,
then remove the brownies to a rack to cool completely.
3.Meanwhile, make the topping: Combine the semisweet
chocolate and heavy cream in a small microwave-safe bowl.
Microwave in 30-second intervals, stirring, until smooth and
melted. Let stand until thickened slightly, 10 to 30 minutes (it
should look like pudding). Spoon over the brownies and gently
spread to the edges. Top with the cookie crumbs, gently pressing
them into the chocolate.

4. Tint the vanilla frosting green with food coloring; transfer to a
   piping bag fitted with a small round tip and pipe onto the brownies
   to make sprouting grass.

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