Food Network Magazine - (02)February 2020

48 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

october

7

4 september

COOKIE JAR BROWNIES
ACTIVE: 30 min l TOTAL: 4 hr l MAKES: about 24

FOR THE SHORTBREAD AND COOKIE-DOUGH LAYERS
Cooking spray
24 square shortbread cookies (such as Lorna Doone)
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup assorted baking chips (such as chocolate,
peanut butter and butterscotch)
½ cup M&M’s

FOR THE BROWNIE LAYER
2 sticks unsalted butter
4 ounces semisweet chocolate, chopped
2 cups granulated sugar
4 large eggs
1⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt

1.Make the shortbread layer: Preheat the oven to 350 ̊. Line a
9-by-13-inch baking pan with foil, leaving a 2-inch overhang on
the two short sides; lightly coat with cooking spray. Arrange the
shortbread cookies in a single layer in the prepared pan.
2.Make the cookie-dough layer: Whisk the flour, baking soda and
salt in a medium bowl. Beat the butter and brown sugar in a large
bowl with a mixer on medium-high speed until pale and fluffy,
3 to 5 minutes. Beat in the egg and vanilla until smooth. Reduce
the speed to low and beat in the flour mixture until just combined.
Stir in the baking chips and M&M’s.
3.Make the brownie layer: Melt the butter and chocolate in a
medium saucepan over medium heat, stirring occasionally. Let cool
slightly. Stir in the granulated sugar and eggs until smooth and
glossy. Stir in the flour, cocoa powder and salt until no lumps remain.
4.Spoon about half the brownie batter over the shortbread cookies
and spread gently to cover. Flatten handfuls of the cookie dough
mixture into small patties and lay on top of the brownie batter in a
single layer. Spread the remaining brownie batter on top to cover.
5.Bake until a toothpick inserted into the center of the brownies
comes out clean, 55 to 60 minutes. Transfer to a rack and let cool
1 hour in the pan. Carefully remove from the pan using the foil
overhang; transfer the brownies to the rack to cool completely.
Cut into pieces.

MONSTER BROWNIES

ACTIVE: 50 min l TOTAL: 1½ hr l MAKES: about 16

FOR THE BROWNIES

Cooking spray

1¾ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

6 ounces unsweetened chocolate, chopped

2 sticks unsalted butter

1¼ cups granulated sugar

1¼ cups light brown sugar

1¼ cups water

4 large eggs

2 teaspoons pure vanilla extract

FOR THE FROSTING

1½ sticks (12 tablespoons) unsalted butter, at room temperature

3 cups confectioners’ sugar

¾ cup unsweetened cocoa powder

¼ cup milk, plus more as needed

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

Candy eyeballs and green and purple sprinkles, for decorating

1.Make the brownies: Preheat the oven to 350 ̊. Line a

9-by-13-inch baking pan with foil, leaving a 2-inch overhang

on all sides; coat with cooking spray. Stir together the flour,

cocoa powder, baking powder and salt in a medium bowl.

Put the chocolate in a microwave-safe bowl and microwave in

30-second intervals, stirring, until smooth; let cool slightly.

2.Combine the butter, granulated sugar, brown sugar and water

in a medium saucepan over low heat. Cook, stirring, until the

butter is melted. Off the heat, whisk in the melted chocolate, then

the eggs, one at a time, then the vanilla. Whisk in the flour mixture

until just combined. Spread the batter evenly in the prepared pan.

3.Bake until a toothpick inserted into the center of the brownies

comes out clean, about 25 minutes. Transfer to a rack and let cool

10 minutes in the pan. Carefully remove from the pan using the foil

overhang; transfer the brownies to the rack to cool completely.

4.Meanwhile, make the frosting: Beat the butter in a large bowl

with a mixer on high speed until light, about 1 minute. Add the

confectioners’ sugar, cocoa powder, milk, vanilla and salt. Reduce

the speed to low and beat until combined. Increase the speed to

high and beat until light and fluffy, about 5 minutes, thinning with

1 to 2 tablespoons more milk if needed. Spread the frosting on the

brownies. Cut into pieces, then decorate with candy eyeballs

and sprinkles.

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