This recipe enables everyone to personalize their own brownie, drawing on their inner artists, using any decorations they like. The brown butter in the brownies gives an extra depth of flavor, resulting in holiday treats that taste as good as they look.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 16 to 20 brownies |
Ingredients
- Nonstick cooking spray, for the pan
- 4 sticks (2 cups) salted butter
- 10 ounces bittersweet chocolate
- 1/2 cup cocoa powder
- 3 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- 6 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips
- 8 cups powdered sugar
- 4 sticks (2 cups) salted butter, at room temperature
- 2 teaspoons vanilla
- Green and red food coloring, for the icing
- Assorted holiday candies and sprinkles, for decorating
- Crushed candy canes, for decorating
Instructions
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch sheet pan with parchment paper and spray with cooking spray.
- In a large saucepan over medium heat, heat the butter and let it cook, stirring occasionally, until browned, 8 to 10 minutes. Remove the pan from the heat, then add the bittersweet chocolate and cocoa powder. Stir until smooth. Add the granulated sugar and powdered sugar and stir until well combined. Stir in the eggs one at a time until incorporated. Add the flour and stir until almost completely mixed in. Add the chocolate chips and stir until just combined.
- Pour into the prepared sheet pan, spreading evenly. Bake until just set in the center, 30 to 32 minutes. Allow to cool completely.
- For the buttercream: Meanwhile, add the powdered sugar, butter and vanilla to a large bowl. Beat with a hand mixer until smooth and fluffy.
- Divide the icing into 3 bowls with lids. Color one with green food coloring and one with red, leaving one white. Cover and set aside.
- Cut the brownies into squares and allow the guests to decorate them with the different colored icings, holiday candies and sprinkles and crushed candy canes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 1004 |
| Total Fat | 54 g |
| Saturated Fat | 32 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 3 g |
| Sugar | 113 g |
| Protein | 6 g |
| Cholesterol | 170 mg |
| Sodium | 355 mg |
| Serving Size | 1 of 18 servings |
| Calories | 1004 |
| Total Fat | 54 g |
| Saturated Fat | 32 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 3 g |
| Sugar | 113 g |
| Protein | 6 g |
| Cholesterol | 170 mg |
| Sodium | 355 mg |
Reviews
Too much work for the benefit of it!!!
Made these today. Way too much butter. They were rich and sweet. I made icing as well but cut in half. They are just too sweet.
Brownies are rich and chocolately. I halved the recipe and baked in 13×9 pan for 30 min. I did not make the buttercream, as the brownies are sweet enough without the buttercream. Browning the butter gives the brownies a subtle nutty flavor. The edges were hard, I guess I may have overbaked them, suggest checking at 20-25 min ( for 13×9 pan).