Description
Individual black-cocoa coffin brownies filled with salted caramel and finished with cookie crumbs.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter
- 4 oz (113 g) semisweet chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (100 g without shells)
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (63 g) all-purpose flour
- 1/4 cup (22 g) unsweetened cocoa powder
- 2 tbsp (12 g) black cocoa powder
- 1/4 tsp (1.5 g) fine salt
- 1/3 cup (105 g) thick salted caramel sauce, chilled
- 4 chocolate sandwich cookies (about 45 g), finely crushed
- 2 oz (57 g) white chocolate, melted
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 12-cavity silicone coffin mold and place it on a metal tray.
- Divide the cold caramel into 12 small portions and chill while making the batter.
- Melt the butter and semisweet chocolate together. Cool for 5 minutes, then whisk in the sugar, eggs, and vanilla.
- Fold in the flour, both cocoa powders, and salt just until combined.
- Half-fill each mold cavity with batter. Place one caramel portion in the center and cover completely with remaining batter.
- Bake for 15–19 minutes, until the tops are set and a tester inserted away from the caramel shows moist crumbs. Cool completely in the mold.
- Release the brownies, brush the tops lightly with a little melted white chocolate, and add fine cookie crumbs.
- Pipe one thin ivory line on each coffin top. Let set before serving.
Notes
If using a metal novelty pan, grease and flour it carefully and begin checking two minutes earlier.