Decadent Dark Chocolate Brownie Stars

Prep Time: 10 mins | Cook Time: 15 mins | Course: Dessert | Yield: 9 

Decadent dark brownies are so versatile...nuts, chocolate chips or cut into shapes. You’ll love these no matter what shape they're in. I use cinnamon sugar to dust over the spray oil in the baking dish. The result is a lovely hint of gingerbread. If you only want the chocolate flavor to shine then omit the cinnamon sugar. Recipe is adapted from Judy Rosenberg in her All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. I love a name that says it all!

4 oz unsweetened chocolate, broken into squares

1 ½ sticks butter

1 ½ cups sugar

¼ tsp salt

3 eggs

1 tsp vanilla

¾ cup flour

Preheat oven to 350*. Line a 9x13 baking dish with a piece of parchment that is slightly bigger than the pan. Spray parchment with a bit of spray oil and dust with cinnamon sugar. Melt the chocolate and butter in a double boiler (or a metal bowl over a saucepan of simmering water). When melted take off the heat and stir in the sugar and salt. Whisk eggs one at a time and stir in vanilla. Lastly add in flour stirring just until incorporated. Pour into the prepared dish and bake for 15 minutes. Cool and using the parchment overhang, set onto the counter. Using 3 different sized stars, cut the brownies into star shapes. Stack stars alternating the edges to make a multi dimensional christmas tree. 

For mini muffin sized brownies, spray the baking tin with spray oil and fill with 1 Tbsp batter. Bake for 12-14 minutes. 

Brownies can also be made in a 8” square pan (prepared as above) and cut into squares. Bake for 25-30 minutes. Toothpick tester will come out with moist crumbs.