Martha Stewart's Almond Brownie Coffins
- 12 cup plus 2 tablespoons all-purpose flour, plus more for pan
- 1 teaspoon coarse salt
- 8 tablespoons unsalted butter, cut into pieces, plus more for pan
- 12 cup unsweetened dutch cocoa, plus more for marbling
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 34 cup granulated sugar
- 14 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.
flour, coarse salt, unsalted butter, dutch cocoa, vanilla, eggs, sugar, lightbrown sugar, darkchocolate, marzipan, royal icing
Taken from www.food.com/recipe/martha-stewarts-almond-brownie-coffins-390603 (may not work)