Ingredients
1 c. unsalted butter
1 1/4 c. all-purpose flour
1 1/4 tsp. Coarse salt
1 c. unsweetened Dutch-process cocoa powder
2 tsp. pure vanilla extract
4 large eggs
1 1/2 c. granulated sugar
1/2 c. packed light-brown sugar
Royal Icing
Preparation
Step 1Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.Step 2Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder over butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Spread batter evenly in prepared pan.Step 3Bake until top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. Cut brownies and decorate using royal icing, as desired. Brownies will keep at room temperature for up to 3 days.
This Halloween brownie recipe is adapted from the October 2008 issue of Martha Stewart Living.
