OK, who else got stuck with a bunch of candy after disappointing trick-or-treater turnout? The whole neighborhood was abuzz last week about whether (or how) to participate in Halloween this year—do we go ahead and buy candy? Will there be any kids? Is it even safe to do it this year? Without a pandemic playbook, we were all just guessing, but the consensus was “let’s give it a go.”
So Les and I scrubbed our hands, dumped our bags of candy into a wide bowl with our long-handled BBQ tongs, placed our face masks on standby and flicked on the porch light to signal our intentions. Mr. Bones did his best to draw them in with his spooky presence and vacant gaze. But when the clock showed 9:30, we gave up, having given out exactly seven pieces of candy—all to one adorable little witch princess.
It’s not that much of a surprise, and in some ways I’m relieved because it proves that our community has done a good job of recognizing the safety issues of COVID. Despite our preparation and “no contact” method of distributing the candy, we ended up with nearly as much as we started. In previous years, Les has taken our leftover candy to share with his co-workers, but that standard fallback doesn’t work this year, either.
I guess I had it coming, this big pile of leftover Snickers—just last week, I was re-living the childhood trauma of my father’s annual raids on my Halloween candy, under the guise of a “safety check.” Is this the universe’s clever way of paying me back after all these years?
Though it is true that Snickers has always been my favorite candy bar, there’s a limit to how many of them I can eat before I get bored. I fired up the idea machine in my brain, and these easy-to-make brownies were born. They are the best of both worlds. Rich, dark, soft chocolate-y brownies and sweet, salty, peanut-y candies. What could possibly go wrong?
Ghirardelli dark chocolate brownie mix (or your favorite, plus ingredients listed on the box instructions)
10 fun-sized Snickers candy bars (not the “minis”)
Coarse sea salt
Preheat oven as instructed on brownie mix. Prepare baking pan as directed.
Cut up candy bars into small bite-sized pieces.
Make brownie mix as directed by box instructions.
Fold in candy bar pieces, then spread batter into the prepared baking pan.
Give the batter a light sprinkle of the coarse sea salt.
Bake as directed on brownie mix and cool completely before cutting.
There’s dessert for the sake of a sweet tooth, and then there’s DESSERT, as is the case with this ultra-chocolate-y, cherry-infused brownie bowl, packed with “Cherry Garcia” vanilla ice cream, studded with sweet cherries and dark chocolate chunks. Oh, and I almost forgot, the cherry syrup. Over the top? Obviously! But this was a birthday dessert a few weeks ago for my husband, Les, who is himself a little “over the top” crazy about any and all chocolate and cherry combinations. And for such an occasion, during a year that has given us too much to worry about and not enough to celebrate, I went all in.
Well, almost. I did take one easy shortcut and I’m not ashamed to share my little secret with you—I never make brownies from scratch. I have a favorite box brownie mix that meets all my picky ingredient requirements, so why put forth the effort to make it “as good as” theirs, when they already have a product that is a winner every time? Ghirardelli dark chocolate is my go-to, and though the brownies are terrific as directed on the box, I sometimes can’t help but elevate them with my own “extras” to highlight certain aspects of the brownies’ personality. It’s easier than you might expect.
For these birthday brownie bowls, I’ve substituted cherry juice for the water called for on the package instructions, and I’ve added a tablespoon of dark cocoa powder plus a handful each of chocolate chunks and cut up dried cherries. That’s it. The simplest flavor swaps, resulting in the most decadent dessert my hubby could have ever asked for on his birthday (or any other occasion). Luckily, for our ever-expanding pandemic waistlines, it will be another year before we indulge to this degree. But it was kinda worth it. 🙂
These brownies are super-sized and shaped like a bowl, exactly right to hold a generous scoop of ice cream (which I did make from scratch, but don’t feel pressured to do so). The special shape is courtesy of a fancy-schmancy pan I bought from King Arthur Baking Company. At $30, it was a bit of a splurge, but in this most ridiculous year, I’ve been willing to invest a bit more in kitchen gadgets and ingredients to make our home meal experiences more memorable. Mark my word, it’ll pay for itself by the time the holidays get here, because I’m already dreaming up other ideas.
If you’re not feeling the love for a special pan to make bowl-shaped brownies, don’t stress about it. Make the brownies in a regular pan according to the mix instructions. You can still swap in the special flavor ingredients and have a spectacular dessert with minimal effort. Remember, stressed spelled backward = desserts, and I’m all about flipping things around! 🙂
Ingredients & Instructions
1 box of your favorite brownie mix (make according to package instructions, but adjust as noted below)
Substitute equal amount of cherry juice for the suggested amount of water
Add 1 Tbsp. dark cocoa powder to the dry mix (Hershey’s special dark will do, and it’s easy to find)
Add 1/2 cup dried dark cherries, cut into smaller pieces (fold in after mixing)
Add 1/2 cup dark chocolate chunks or semi-sweet chocolate chips (fold in after mixing)
Bake as directed on the package, but if you use the King Arthur brownie bowl pan, you’ll want to cut the time in half. My brownies were perfect after 25 minutes.
Fill ‘em up!
Cherry Garcia ice cream from Ben & Jerry’s (or whatever other ice cream rocks your world)
Top ‘em off!
Hot fudge topping, whipped cream, or (if you’re feeling inspired) my quick homemade cherry sauce.
2 cup frozen dark sweet cherries
2 Tbsp. sugar
1 tsp. pure vanilla or almond extract (or 1 Tbsp. amaretto liqueur or chocolate liqueur)
1 Tbsp. dark chocolate balsamic vinegar* (optional)
2 Tbsp. corn starch, mixed with 2 Tbsp. ice cold water
Heat a small saucepan over medium heat. Add frozen cherries and sprinkle sugar over the top. Stir and cook until cherries are softened and mixture is reduced and bubbly (about 15 minutes). Add extract or liqueur and stir. Blend corn starch and water until smooth, and slowly drizzle into the cherry sauce, stirring constantly. Allow mixture to come back up to full simmer, and continue to stir as it thickens further. Remove from heat. Use the sauce warm over dessert or keep in refrigerator up to two weeks.
*This time around, I strained the cherries from the sauce because they went into the ice cream. Half of the sauce was drizzled through the ice cream like a ribbon, and the rest was reserved for spooning over the brownie bowls. It was a delicious labor of love!