Recipe courtesy of Elizabeth Burrell, Big Green Egg Culinary Center
Celebrate Halloween with these spooky brownies.
Ingredients
- 2 oz unsweetened chocolate, chopped
- 2 oz semi-sweet chocolate, chopped
- 9 oz. bittersweet chocolate, chopped
- 1 cup unsalted butter, cubed
- 5 extra-large eggs
- 1½ cup packed brown sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ½ cup bourbon
- 1 cup all-purpose flour
- 1 cup butterscotch chips
Bourbon glaze Ingredients
- 2 tbsp bourbon
- 2 tbsp heavy whipping cream
- 2 cups confectioners’ sugar
Instructions
Set the EGG for indirect cooking with the convEGGtor at 325°F.
Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.
In a saucepan, melt the chopped unsweetened chocolate, the chopped semi-sweet chocolate, half of the chopped bittersweet chocolate, and butter until smooth. Remove from the heat and set aside.
Whisk the eggs, sugar, vanilla, and salt and bourbon until blended. Slowly stream in the melted chocolate while whisking. Whisk until combined.
Gradually whisk in the flour. Before all of the flour has been absorbed, put in the remaining half of bittersweet chocolate. Finish stirring with a spatula until the flour disappears.
Put a few butterscotch chips in the bottom of your baking pan (we used skull pans). Pour brownie batter on top, filling to about ¼ of an inch below the edge. Add a few more butterscotch chips to the top.
Bake for 40 minutes until a toothpick comes out almost clean (we want a little bit of gooeyness!)
Let the brownies cool to room temperature. To serve, drizzle glaze over the top.
To the flour mixture, add the eggs, oil and water until just combined. Spray the 13 pan well with cooking spray and pour the brownie batter into the pan. Pour half the batter in the pan, drizzle with caramel. Pour other half of batter on top and drizzle with caramel again and add candied bacon to the top.
good BB Brownies