The Dining Diva: Chocolate totality brownies

Planning to watch the solar eclipse with friends or family? We've got an impressive and fun dessert recipe for a solar eclipse party snack!

Molly Fowler, The Dining Diva, makes simple but decadently rich chocolate totality brownies. To make them eclipse style: use a cookie cutter to cut the brownies in a circle (like the sun) and dust with edible gold powder!

The video above shows the simple process of how to cook up chocolate totality brownies. And, if you love Molly's recipe be sure to attend one of her cooking classes at Wine Sage and Gourmet in Hendersonville.

RECIPE: Chocolate Totality Brownies, Makes a 9 X 13 pan

1 Cup Unsalted butter, melted
? Cup Unsweetened cocoa powder
2 Cups Sugar
4 Eggs
1½ Cups All-purpose flour
1 tsp Ground cinnamon
½ tsp Salt
1 tsp Pure vanilla extract
2 Tbsp Kahlúa
2 Cups Semi-sweet chocolate chips
1 Cup Chopped pecans (optional)
Powdered sugar for dusting

Preheat oven to 325. Line a 9 X 13-inch baking pan with parchment paper.. In a large mixing bowl stir together the melted butter, cocoa powder, and sugar until well blended. Add eggs, one at a time, and beat well after each. Add in flour, cinnamon, salt, vanilla and Kahlua and stir until mixture is smooth. Stir in chocolate chips and pecans if using. Spoon into prepared pan, and smooth the top of the batter. Bake 35 to 40 minutes until the brownies are pulling away from the sides of the pan (they will not test “done” with a toothpick, as these are very moist brownies). Allow to cool in pan completely. Cut into 24 brownies and dust with powdered sugar before serving. Store in an airtight container

To create eclipse brownies, cut out with 2½ in cookie cutter. Using a smaller cookie cutter as a guide, brush on edible gold glitter to resemble the sun.

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