Food Network Magazine - (02)February 2020

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 49

1.Make the brownies: Preheat the oven to 325 ̊. Line a 9-by-13-inch

baking pan with foil, leaving a 2-inch overhang on all sides; coat

with cooking spray. Whisk the flour, cocoa powder, baking powder,

baking soda and salt in a medium bowl.

2.Melt the butter and milk chocolate in a pot over medium-low heat,

stirring. Remove from the heat and whisk in both sugars. Whisk in the

eggs, one at a time, then the vanilla and milk. Gently whisk in the flour

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

3.Bake until a toothpick inserted into the center comes out with

just a few crumbs, about 45 minutes. Transfer to a rack and let cool

completely in the pan. Lift out of the pan using the foil overhang.

4.Meanwhile, make the topping: Combine the gelatin, salt and ¼ cup

water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes.

Combine the granulated sugar, corn syrup and ¼ cup water in a small

saucepan. Bring to a boil over medium-high heat and cook, without

stirring, until the sugar is dissolved, 1 minute. With the mixer on low

speed, slowly pour in the sugar syrup. Gradually increase the speed to

high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts.

5.Coat a rubber spatula with cooking spray; spread the topping

on the brownies. Sprinkle with peppermint candies and let set,

about 2 hours. Cut into pieces using a knife coated with cooking spray.

PEPPERMINT HOT COCOA BROWNIES

ACTIVE: 50 min l TOTAL: 2 hr (plus 2 hr setting) l MAKES: 24

FOR THE BROWNIES

Cooking spray

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter, cut into pieces

6 ounces milk chocolate, chopped

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ cup whole milk

FOR THE TOPPING

2 ¼-ounce packages unflavored gelatin powder

⅛ teaspoon salt

½ cup water

1 cup granulated sugar

½ cup light corn syrup

1 teaspoon pure vanilla extract

¾ teaspoon pure peppermint extract

Cooking spray

Crushed peppermint candies, for topping

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6

PUMPKIN PIE BROWNIES
ACTIVE: 50 min l TOTAL: 2 hr (plus 2 hr chilling) l SERVES: 8 to 12

FOR THE CRUST AND BROWNIE LAYER
1½ sticks (12 tablespoons) unsalted butter
12 graham cracker sheets
½ cup plus 3 tablespoons sugar
½ teaspoon salt
4 ounces semisweet chocolate, chopped
4 large egg yolks
½ teaspoon pure vanilla extract
¼ cup all-purpose flour

FOR THE PUMPKIN LAYER
½ cup pure pumpkin puree
½ cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons sugar
2 tablespoons all-purpose flour
½ teaspoon pumpkin pie spice
¼ teaspoon salt
Whipped cream, for serving

1. Make the crust: Preheat the oven to 325 ̊. Melt 6 tablespoons
   butter. Pulse the graham crackers in a food processor until
   finely ground. Add 3 tablespoons sugar and ¼ teaspoon salt and
   pulse to combine. Drizzle in the melted butter and pulse to make
   moist crumbs. Press the crumbs on the bottom and up the sides
   of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes.


2. Make the brownie layer: Increase the oven temperature to 350 ̊.
   Combine the remaining 6 tablespoons butter and the chocolate in
   a heatproof bowl set over a saucepan of simmering water (do not
   let the bowl touch the water); cook, stirring, until melted, about
   3 minutes. Remove the bowl from the pan. Whisk in the remaining
   ½ cup sugar and ¼ teaspoon salt, then the egg yolks and vanilla.
   Whisk in the flour until just combined. Spread the batter evenly
   over the crust. Bake until just set on top, about 20 minutes.


3. Meanwhile, make the pumpkin layer: Whisk the pumpkin puree
   and heavy cream in a medium bowl until smooth. Whisk in the
   egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt
   until smooth. Pour over the hot brownie layer and spread evenly with
   a rubber spatula. Return to the oven and bake until the pumpkin layer
   is set, 10 to 15 minutes (cover the edges with foil if the crust is getting
   too dark). Transfer to a rack and let cool completely in the pan, then
   refrigerate until cold, at least 2 hours. Serve with whipped cream.