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decadent "doomsday dessert"

(1 rating)
kelollman avatar
Recipe by
Kelly Lollman
@kelollman
Madison, NY

There is such a clamour about the upcoming "Doomsday Prophecy" (that the world will end on 12/21/2012). I'm SO going to laugh when I wake up on the morning of December 22 and we are all still here... and then I'm going to eat these brownies!! The chocolate is a nod to the Mayans, to whom the "prophecy" is credited and for whom we can all thank for the invention of chocolate. The addition of the cayenne pepper is just a compliment to the chocolate. The salted caramel is just... Awesome!

►
(1 rating)
yield 12 End of the World portions!
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For decadent "doomsday dessert"

  • TRIPLE CHOCOLATE BROWNIES
  • 2 oz
    chocolate, unsweetened squares
  • 2 oz
    chocolate, semi-sweet squares
  • 1 c
    butter
  • 2 c
    sugar
  • 4 lg
    eggs
  • 1 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    cayenne pepper
  • 1 tsp
    vanilla extract
  • 3/4 c
    milk chocolate chips, divided
  • CREAMY SALTED CARAMEL FROSTING
  • 1 1/2 c
    https://www.justapinch.com/recipes/sauce-spread/dip/creamy-salted-caramel-sauce.html (see my recipe)
  • 1 c
    confectioners' sugar

How To Make decadent "doomsday dessert"

  • 1
    Preheat the oven to 350 degrees F.
  • 2
    Melt the unsweetened and semi-sweet chocolate squares. I prefer to melt them in a double boiler, but feel free to use the microwave. Stir chocolate until smooth.
  • 3
    Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  • 4
    Add flour, salt and cayenne pepper, beating at low speed just until blended. Stir in vanilla and 1/2 cup milk chocolate chips. Spread batter into a greased and floured 9 x 13 pan.
  • 5
    Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Creamy Salted Caramel Frosting.
  • 6
    Frosting: If you've made a fresh batch of the caramel sauce, make sure it is at room temp so that it is pliable. If it has been refrigerated, you can warm it up in 30 second intervals in the microwave or in a double boiler until it is viscous (don't let it get too hot - you'll have soup instead of frosting!) Using a hand mixer, beat in the confectioner's sugar in 1/4 cup portions until smooth. It should set up to a spreadable consistency. If needed you can add more confectioner's sugar.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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