Hocus Pocus Spell Book Brownies
Serves: 9
  • 1 cup granulated sugar
  • 2 teaspoons instant coffee granules
  • ¾ cup salted butter (1½ sticks) melted
  • ¼ cup milk chocolate chips
  • ¼ cup dark chocolate chips
  • ¼ cup semi-sweet chocolate chips, set aside (note, you can use one type of chocolate if desired and measure out ¾ cup total)
  • 2 large eggs, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup good quality cocoa powder
  • ½ tsp sea salt
  • Chocolate Coating
  • 2 cups (16 oz) mixed milk and semi-sweet or dark chocolate, cut into small pieces
  • 1 tablespoon coconut oil
  • Decorating
  • Large Candy Eyes
  • Black Icing
  1. Preheat oven to 350F and grease 8×8″ (or 9×9″) baking pan with nonstick cooking spray or line it with parchment paper with an edge hanging over for easy lifting.
  2. Place sugar and coffee granules in medium mixing bowl.
  3. Cut butter into small cubes and place in microwave-safe dish. Microwave for 15 seconds at a time, stirring between intervals, until melted. Cool for a few minutes then add to bowl with the sugar and coffee. Whisk to combine.
  4. Using the same dish that you used to melt the butter, melt the milk and dark chocolate chips, stirring every 15 seconds. Whisk melted chocolate into butter/sugar mixture and then whisk in eggs and vanilla.
  5. Sift in flour, cocoa, and salt. Stir just until combined and pour batter into prepared pan. Sprinkle with remaining semi-sweet chocolate chips and partially swirl into batter with knife.
  6. Bake in preheated oven (on middle oven rack) for 25 minutes, or until toothpick inserted in center comes out with a little moist brownie but not raw batter. Cool for at least 30 before slicing into 9 pieces. Once completely cooled, place in freezer friendly zip bag for at least one hour or overnight.
  7. Make your chocolate dip by melting the two cups of chocolate with the coconut oil either in the microwave stirring at 30 second intervals or in a double boiler (always my preference). Once chocolate is melted, let it cool at room temperature for ten minutes.
  8. Remove brownies from freezer. Dip each brownie into the melted chocolate, tossing with a fork to coat. Let any excess chocolate to drip back into the bowl. Place on a parchment lined cookie sheet. Once all the brownies are coated, place back into the freezer for 10 minutes to harden.
  9. Decorate with candy eyes and ice. Here's what you are going for as far as the spellbound book look.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/10/20/hocus-pocus-spell-book-brownies/