Snack: Spotted Cow Brownies

Recipe by Connie Weis This beautiful brownie is as fun to make as it is delicious, loaded with bittersweet chocolate chips and white chocolate chunks and a chocolate glaze with white "spots." Children will be udder-ly delighted by this yummy, unique brow

Ingredients

vegetable shortening
2 stick unsalted butter
3 oz. unsweetened baking chocolate
1 1/2 c. 60% cacao bittersweet chocolate chips
4 1/2 oz. premium white baking chocolate
4 large eggs
1 c. granulated sugar
1 c. light brown sugar
3/4 tsp. salt
1 1/2 tsp. pure vanilla extract
1 c. bleached all-purpose flour
1/2 tsp. baking powder

Instructions

To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350 degrees F. Prepare a 9- by 13-inch baking pan with heavy-duty aluminum foil. To prepare the pan, using one finger, dab very small portions of shortening on the interior bottom and sides of the pan. then use your finger to spread the dabs around to entirely coat the interior with a very thin layer of shortening, which acts as a glue to hold the aluminum foil in place in the pan. Turn the pan over on the counter bottom side up. Tear off about a 16-inch length of aluminum foil. Position the foil (shiny side down) evenly over the bottom of the pan, and gently crease the foil over the edges, producing a foil template in the pan. Flip the plan over and place the foil in it, using the creased edges as a guide. Press the foil onto the greased interior, smoothing out any wrinkles. The foil should extend about 1 1/2 inches up each side of the pan. Lightly grease the foil in the pan.
Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. While the butter is melting, chop the unsweetened chocolate into 1/4-inch pieces and add to the melted butter along with 1 cup (6 ounces) of the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
Place the remaining 1/2 cup of bittersweet chocolate chips in a small bowl. Chop the white chocolate into 1/2-inch chunks; add to the bowl. Set aside.
Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla. You can set aside the saucepan and small whisk — no need to wash them — to use for the chocolate glaze.
Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Sprinkle the white chocolate chunks and bittersweet chips over the batter; fold in until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 26 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes.
To make the chocolate glaze, slice the butter into 1/2-inch slices. Place the butter slices and corn syrup in the reserved small saucepan and melt over the lowest setting. Meanwhile, place the chocolate chips in a 2-cup Pyrex measuring cup. Microwave the chips on high power for 90 seconds, whisk with the reserved small whisk, then microwave for an additional 15 seconds. Whisk again. Pour the melted butter mixture into the melted chocolate and whisk gently until combined and completely smooth. Pour the glaze over the warm brownie slab and spread evenly with a small offset spatula. Immediately prepare the white chocolate spots.
To make the spots, pour the oil into a 1-cup Pyrex measuring cup. Very finely chop the white chocolate; add it to the oil. Microwave on 50 percent power for 2 minutes. Stir with a small silicone spatula until the white chocolate is melted and completely smooth. Pour the white chocolate randomly into spots over the still warm glaze. Let the glazed slab sit at room temperature for at least 30 minutes, then refrigerate the pan for 7 to 8 hours, or overnight.
To remove the brownie slab from the pan, run a thin knife between the foil and the sides of the pan, then turn the pan over on a sharp angle and push on the center back of the pan, catching the top edge of the slab with your hand. Peel off and discard the foil and place the slab on a cutting board.
To get those desirable sharp, clean edges when cutting your brownies, use a 10-inch chef's knife, place it directly over the middle of the well-chilled slab and press the knife down through the slab. Never drag a knife through the slab. You now have two equal-sized halves. For absolute perfect edges, the knife should be cleaned in hot water and dried completely before each and every cut. Cut each half in half in the same manner, then cut the four quarters into three equal pieces. For bite-sized squares, cut each well-chilled brownies into quarters. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.