Ingredients
Scale
- 1 cup all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 baking powder
- 2 tsp. espresso powder
- 1⁄4 tsp. salt
- 3⁄4 cups unsalted butter
- 2 1⁄2 Tbsp. vegetable oil
- 1 1⁄2 cups granulated sugar (divided)
- 2 eggs
- 1 egg yolk
- 2 tsp. vanilla extract
- 2⁄3 cup semi-sweet chocolate chips
Chocolate Ganache
- 1 1⁄4 cups heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup confectioner’s sugar
- 2–5 tsp. water
- black food gel
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9″ x 9″ pan with parchment paper with enough hanging over the edges for an easy release later.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
- In a small sauce-pot, add the butter, oil, and 1/2 cup sugar. Place over medium heat and use a whisk to combine as the butter melts. As soon as the butter is fully melted, remove it from the heat.
- In a large mixing bowl, add the eggs and remaining 1 cup of sugar, eggs, and vanilla. Whisk to combine.
- Gradually and slowly, stream the melted butter mixture into the bowl of wet ingredients while whisking constantly.
- Add the dry ingredients into the wet and use a silicone spatula to combine. Just before the ingredients are fully combined and there are still a few streaks of dry ingredients, add the chocolate chips and continue to fold until combined. Do not over-mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes. Remove the brownies from the oven and let them cool completely in the pan.
- To make the ganache, pour the chocolate chips into a heatproof bowl, then heat the heavy cream in the microwave in 30-second intervals until it begins to bubble. Pour the hot heavy cream over the chocolate chips and let sit for one minute. Stir the ganache until both ingredients are fully combined.
- Pour the ganache over the cooled brownies in the pan. Let the ganache set in the fridge for 1 hour.
- After the brownies have chilled and the ganache has thickened, remove the brownies from the pan. Then slice them into even rectangles.
- To make the black icing for decorating, mix together the confectioner’s sugar and water 1 teaspoon at a time until the icing becomes easier to mix. The thinner the icing, the harder it will be to decorate and have nice, neat lines. Make sure the icing is consistent. If it’s too loose, add more confectioner’s sugar. Add the black food gel. Transfer the icing to a piping bag.
- Decorate each brownie with a candy eye and pipe nice lines with stitches throughout to bring the spellbook to life. I used an edible marker to draw eyelashes on my candy eyes. Get creative and have fun with this step.
- Enjoy!