Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin — unless he has a special ring like the Salvatore Brothers — that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe,
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
- 1 teaspoon coarse salt
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 8 ounces dark-chocolate-covered almonds, chopped
- 3 ounces marzipan
- Royal Icing and Fleurs-de-lis
- Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
- Combine flour and salt in a small bowl.
- Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
- Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
- Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
- Using the large coffin template, cut out brownies.
- Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
- Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.
Makes 12 coffins.
- Desserts, Brownies