Steve's Evil Kitchen Presents: Lumps of Coal Brownies

For National Brownie Day (today), here's my recipe for the absolute best brownies. It's my Christmas gift to you. If I can find photos, I'll add them later.


Line a 8x8" pan with aluminum foil and grease the foil with butter. Then lightly dust the surface with flour. These brownies will be difficult to remove otherwise. The edge brownies will have a white flour coating; if you want to avoid this, you can try dusting with cocoa powder instead, or skipping the dusting altogether and taking the risk that the foil will stick.


Melt 2 Tbsp. butter with 1 oz. baking chocolate. Add 1 Tbsp. corn syrup, 1/4 cup neutral vegetable (corn) oil, 3 Tbsp. cocoa powder, 1/2 tsp. vanilla extract and 1 cup sugar. Cream the sugar in the liquid. Add 2 large (room-temperature) eggs and mix gently. Add 1/2 cup flour, a pinch of salt, 1/2 teaspoon instant espresso powder (optional) and 1/2 tsp. baking soda. Gently fold in the flour, then pour the mixture into the prepared baking pan. Bake at 350 degrees for 20-25 minutes, until the center is just barely set. Remove from the oven and set on a wire rack to cool.


Because these brownies will not form the papery skin that people expect from brownies, I suggest gilding the lily with a ganache:


Toast 1/2 cup chopped pecans in a cast-iron (or other heavy) skillet on the stovetop on medium-low heat, stirring occasionally, until they begin to color, about 5-10 minutes. Melt 1/2 bag (6 ounces) semi-sweet chocolate chips (I do it in the microwave, using the instructions on the bag), add the pecans and spread on top of the cooled brownies.


Cut brownies into squares after cool and keep covered, at room temperature, for no more than a day.