Spotted Cow Brownie Recipe
If you like brownies, you're going to love this recipe!
Spotted Cow Brownies
Recipe excerpted from "Extreme Brownies: 50 Recipes for the Most-Over-The-Top Treats Ever" by Connie Weis. Andrews McMeel Publishing, released September 2014.
This beautiful brownie is as fun as it is delicious, loaded with bittersweet chocolate chips and white chocolate chunks and a chocolate glaze with white "spots." It's always a big hit with kids, and often when parents ask their toddler what they would like, they point to this brownie. Do not substitute white chocolate baking chips for the baking squares; you will not get the desired taste or cowlike appearance in the brownies.
Brownie Batter
- Vegetable shortening for pan
- 2 sticks (8 ounces) unsalted butter
- 3 ounces unsweetened baking chocolate
- 1½ cups (9 ounces) 60% cacao bittersweet chocolate chips, divided
- 4.5 ounces premium white baking chocolate
- 4 large eggs, at room temperature
- 1 cup (7 ounces) granulated sugar
- 1 packed cup (8 ounces) light brown sugar
- ¾ teaspoon salt
- 1½ teaspoons pure vanilla extract
- 1 cup (4.5 ounces) bleached all-purpose flour
- ½ teaspoon baking powder
Chocolate Glaze
- 6 tablespoons (3 ounces) unsalted butter
- 1 tablespoon (.08 ounce) light corn syrup
- 1 cup (6 ounces) 60% cacao bittersweet chocolate chip
White Chocolate Spots
- 1½ teaspoons canola oil
- 1.5 ounces premium white baking chocolate
1. To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350°F. Lightly grease the inside of a 9 by 13-inch baking pan, then line the pan with heavy-duty aluminum foil. Lightly grease the foil in the pan.
2. Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. While the butter is melting, chop the unsweetened chocolate into ¼-inch pieces and add to the melted butter along with 1 cup (6 ounces) of the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
3. Place the remaining ½ cup of bittersweet chocolate chips in a small bowl. Chop the white chocolate into ½-inch chunks; add to the bowl. Set aside.
4. Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla. You can set aside the saucepan and small whisk - no need to wash them - to use for the chocolate glaze.
5. Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Sprinkle the white chocolate chunks and bittersweet chips over the batter; fold in until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 26 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes.
6. To make the chocolate glaze, slice the butter into ½-inch slices. Place the butter slices and corn syrup in the reserved small saucepan and melt over the lowest setting. Meanwhile, place the chocolate chips in a 2-cup Pyrex measuring cup. Microwave the chips on high power for 90 seconds, whisk with the reserved small whisk, then microwave an additional 15 seconds. Whisk again. Pour the melted butter mixture into the melted chocolate and whisk gently until combined and completely smooth. Pour the glaze over the warm brownie slab and spread evenly with a small offset spatula. Immediately prepare the white chocolate spots.
7. To make the spots, pour the oil into a 1-cup Pyrex measuring cup. Very finely chop the white chocolate; add it to the oil. Microwave on 50 percent power for 2 minutes. Stir with a small silicone spatula until the white chocolate is melted and completely smooth. Pour the white chocolate randomly into spots over the still warm glaze. Let the glazed slab sit at room temperature for at least 30 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. To remove the brownie slab from the pan, run a thin knife between the foil and the sides of the pan, then turn the pan over and push on the center back of the pan, catching the edge of the slab with your hand. Peel off and discard the foil and place the slab on a cutting board. Use a long chef's knife to cut into squares or bars, cleaning the knife in hot water and drying before each cut to provide sharp clean edges.
STORAGE: Store in the refrigerator in a single layer in an airtight container for up to 3 weeks. Bring to room temperature for 30 minutes before serving.
makes 12 large squares or 24 smaller bars
