DO AHEAD: Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.
A quick chocolate ganache-toffee topping turns these brownies into something unforgettable. Purchase the toffee bits or make them yourself without making a mess by putting a toffee candy bar, such as a Heath bar, inside a resealable plastic bag and gently crushing it with a rolling pin or mallet. Makes 16
Brownies
1 cup semisweet chocolate chips
¾ cup (1½ sticks) unsalted butter, cut into 12 pieces
4 ounces unsweetened chocolate, chopped
1¾ cups sugar
4 large eggs
¾ cup unbleached all purpose flour
1 cup toffee bits or chopped toffee bars (such as Skor or Heath)
Topping
⅔ cup heavy whipping cream
1 cup semisweet chocolate chips
1 ounce unsweetened chocolate, chopped
¾ cup whole almonds, toasted, coarsely chopped
¼ cup toffee bits or chopped toffee bars (such as Skor or Heath)
BROWNIES: Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides. Butter foil. Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar, then eggs. Whisk in flour, then toffee bits. Pour batter into prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using metal spatula, press down brownie edges to level top.
TOPPING: Bring cream to simmer in heavy small saucepan. Add chocolate chips and unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.
Mint chocolate chips and mint liqueur add fresh flavor to these rich chocolate brownies. If you prefer, you can use ¼ teaspoon peppermint extract in place of the crème de menthe. Makes about 2 dozen
Brownies
1¼ cups mint chocolate chips
1½ ounces unsweetened chocolate, finely chopped
½ cup (1 stick) unsalted butter, cut into 8 pieces
½ cup sifted unbleached all purpose flour (sifted, then measured)Pinch of salt
1½ teaspoons heavy whipping cream
1½ teaspoons instant espresso powder or instant coffee powder
½ teaspoon white (clear) crème de menthe
3 extra-large eggs, room temperature
¾ cup plus 2 tablespoons sugar
Glaze
6 tablespoons mint chocolate chips
½ ounce unsweetened chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
BROWNIES: Position rack in bottom third of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Stir mint chocolate chips, unsweetened chocolate, and butter in heavy medium saucepan over very low heat until melted and smooth. Cool.
Sift flour and salt into small bowl. Mix cream, espresso powder, and crème de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in cream mixture, then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan.
Bake until tester inserted in center comes out with some moist crumbs attached, about 25 minutes (surface may crack). Using metal spatula, press down brownie edges to level top. Cool 30 minutes on rack.
GLAZE: Stir mint chocolate chips, unsweetened chocolate, and butter in heavy small saucepan over low heat until melted and smooth. Let cool until thick enough to spread. Spread glaze over brownies. Let brownies stand 4 hours at room temperature.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
This dessert has a chocolate brownie on the bottom and alternating squares of chocolate and coconut brownie on the top. It looks impressive but doesn’t require any special equipment or a sophisticated technique. Canned sweetened cream of coconut is available in the liquor or mixers section of most supermarkets. Makes 16
Coconut Batter
1 7-ounce package sweetened flaked coconut
¼ cup powdered sugar
¼ cup canned sweetened cream of coconut (such asCoco Reál or Coco López)
2 ounces Philadelphia-brand cream cheese, cut into
1-inch cubes, room temperature
1 extra-large egg
⅛ teaspoon almond extract
⅛ teaspoon fresh lemon juicePinch of salt
Chocolate Batter
6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
3½ ounces unsweetened chocolate, chopped
2 extra-large eggs
¼ teaspoon vanilla extract
1½ cups (packed) golden brown sugar
¾ cup sifted unbleached all purpose flour (sifted, then measured)
¼ teaspoon baking powder
⅛ teaspoon salt
COCONUT BATTER: Measure ⅓ cup flaked coconut; cover and set aside. Place remaining coconut and sugar in processor; finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.
CHOCOLATE BATTER: Butter 9×9×2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1¼ cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until very firm, about 3 hours.
Position rack in center of oven and preheat to 325°F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved ⅓ cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.
Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.
DO AHEAD: Can be made 1 day ahead. Cover brownies tightly and store at room temperature.