The brownie portion of this recipe is super quick and easy with only three ingredients! They can be customized for any holiday, depending on how you decorate them (or simply have them plain all year long!).
makes about 3 dozen
prep time: 40 minutes (including decorating)
baking time: 12 minutes
- 2 teaspoons melted butter (for the pans)
- 2 cups Nutella Chocolate Spread
- 1/2 cup cocoa powder, sifted
- 4 eggs
- 8 ounces finely chopped semisweet chocolate
- 1 1/2 cups heavy cream, divided
- 4 ounces white chocolate
- 3 dozen small red, cinnamon decorating candies
- 2 red vines licorice (or red, rope licorice)
Step 1: Preheat the oven to 350. Grease mini-muffin pans with the melted butter and set aside.
Step 2: In a large mixing bowl, combine the Nutella, the sifted cocoa powder, and the eggs. Mix until smooth.
Step 3: Use a cookie scoop (a 1 and 1/4 inch scoop is perfect) to add the batter to the prepared mini-muffin pans, filling each cup no more than 3/4 full.
Step 4: Bake about 12 mintues or until the batter has solidified and is beginning to crack on top.
Step 5: While the brownies are baking, place the finely chopped semisweet chocolate in a small bowl and set aside.
Step 6: Add 1 cup of the cream to a small saucepan over heat. Scald the cream so that tiny bubbles appear on the edges of the pan. It should be very hot, but not boiling.
Step 7: Pour the cream over the chocolate. Wait a few minutes and then gently stir to combine; it will take a minute or so before you’ll see the mixture come together, but once it does, it becomes ganache! Set it aside.
Step 8: Repeat the same process with the white chocolate and the remaining 1/2 cup of cream. Set the white chocolate ganache aside.
Step 9: Once the brownies have baked and cooled to room temperature, remove them from the pans and set them on a serving platter.
Step 10: Use a tablespoon to add the chocolate ganache to the top of each brownie. You might need to swirl it around to coat the entire top, and it will likely drip down the sides a bit.
Step 11: Use a toothpick to drizzle the white chocolate ganache in three concentric circles on top of each brownie. Then, use the toothpick to run lines through the circles, like you’re cutting a pie. This will create a nice web-like design. Place two red candies in the center of each brownie.
Step 12: Cut the licorice into about 1 inch pieces and slice each piece into very thin strips, lengthwise. Place 4 licorice strips on each side of the red candies like spide legs.
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