Best 5 Obituary Brownies Recipes

BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
• In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
• Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

OBITUARY BROWNIES

Steps:

• Butter a 13 x 9-inch pan and line with buttered parchment paper (or lined with buttered foil).
• Set rack at the middle level of the oven and preheat to 350°.
• Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
• Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
• Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
• To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
• SERVING: Serve the brownies on their own or with ice cream and hot fudge sauce.
• STORAGE: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.
• NOTE: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily.

DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

"SPOOKY GRAVEYARD" BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch rectangular pan with aluminum foil, leaving edge of foil above rim of pan; grease bottom only of foil.
• Stir brownie mix, water, oil and eggs in medium bowl, using spoon, until well blended. Spread in pan. Sprinkle granola over brownies, breaking up any large pieces.
• Bake 24 to 28 minues or until toothpick inserted 2 inches from side of pan comes or almost clean.
• Immediately after removing brownies from oven, randomly press cookies halfway into brownies to look like gravestones. Cool completely.
• Lift out foil and uncut brownies for easier decorating. Carefully remove foil. Arrange candies on top to complete "graveyard" scene. For 24 brownies, cut into 6 rows by 4 rows. Store tightly covered.

ZOMBIE GRAVEYARD BROWNIES

Steps:

• Heat oven to 350°F. Make brownies as directed on box for 13x9-inch pan. Cool 1 hour before frosting.
• Frost brownies. Coarsely crush 10 of the chocolate wafer cookies; sprinkle over frosted brownies.
• Cut 5 chocolate wafer cookies to look like tombstones by carefully cutting about 3/8 inch off two opposite sides of each cookie.
• Using white decorating gel, write on tombstones.
• Place tombstones on brownies sticking into frosting. Decorate as desired. Cut into 6 rows by 4 rows.