Yields two 13x9 pans of brownies Kupcakes & Co. owner Michelle Kupiec worked with her daughter, Amanda, a Culinary Institute of America pastry student, to create these gooey triple chocolate candy brownies that layer chocolate with M&M's and crushed Oreo cookies. For a fun seasonal touch, the Kupiecs, whose bakery is located in Elkridge, decorate the brownies as miniature pumpkin patches, making them a perfect Halloween party treat. Note: This recipe can easily be halved for just one pan of brownies. Brownies 1 pound 6 ounces semisweet chocolate, chopped 5 1/2 sticks of butter 13 large eggs, room temperature 4 1/2 cups sugar 1 Tablespoon vanilla extract 4 1/2 cups cake flour 2/3 cup cocoa powder 1. Preheat oven to 350 degrees. 2. Grease two 13x9 pans. 3. Put chocolate and butter into a heat-safe bowl and place over a pot of simmering water. Melt the chocolate and butter slowly. 4. In a separate bowl, combine the eggs, sugar and vanilla. Whip on high speed until light in color and thick, about 8 minutes. 5. Blend about one-third of the egg mixture into the fully melted chocolate and butter mixture, tempering the two together. Add this to the remaining mixture and blend on medium speed, scraping your bowl as needed. 6. On low speed, mix in flour and cocoa powder. The batter should be runny. 7. Pour the batter into the prepared pans and spread evenly. 8. Bake at 350 degrees until a crust forms but brownies are still moist in the center, about 30 to 40 minutes. Let brownies cool completely in the pan. Double fudge brownie icing 5 sticks of butter 2 1/2 cups confectioner's sugar 1/2 cup cocoa powder 1/4 cup water 2 1/4 teaspoons vanilla extract 1. Cream together butter, sugar and cocoa powder until well blended. 2. Add water and vanilla, and let all ingredients whip together for a few minutes. To assemble Double fudge brownie icing About 2 cups mini M&M's candies About 2 cups Oreo cookies, crushed Candy pumpkins (optional) Green icing (optional) 1. Spread icing on one pan of brownies. Sprinkle with M&M's candies. 2. Top with a layer of brownies from the second pan. Add more icing and a generous topping of crushed Oreos. 3. Cut into squares and decorate with extra candy and icing if desired. 4. Store brownies in an airtight container to keep fresh.
Brian Krista / Patuxent Publishing
Copyright © 2016, CT Now