RED, WHITE & FUDGY: GOURMET PATRIOTIC FIREWORKS BROWNIES

Gourmet Patriotic Fireworks Brownies

Celebrate your love for both indulgent brownies and patriotic spirit with these sensational Gourmet Patriotic Fireworks Brownies!  Imagine biting into a rich and luscious dark chocolate brownie, covered with a velvety-smooth chocolate ganache, topped with a burst of colorful chocolate fireworks and sprinkled with glittery and shimmery edible stars.

​Quality ingredients take fudgy and chewy brownies to a whole new level, merging with the thrill of festive fireworks - the perfect treat for Independence Day, Memorial Day, or any other patriotic celebration. Everyone will be "oohing" and "aahing" when they see and taste these fabulous brownie treats!

Gourmet Patriotic Fireworks Brownies

WHAT IS THE SECRET TO GOURMET BROWNIES?  

TEXTURE: A perfect brownie should have a crispy, flaky top and a moist, fudgy interior. Achieving this balance requires precise measurements of ingredients and careful baking time and temperature.
 
QUALITY CHOCOLATE: High-quality chocolate is key to achieving the rich, chocolatey flavor that makes brownies so irresistible. Using premium chocolate with a high percentage of cocoa solids can make a big difference in the taste and texture of your brownies.
 
FLAVOR ADDITIONS: While classic brownies are delicious on their own, adding other flavors can take them to the next level.  Pure vanilla extract, nuts, dried fruits, spices, and even espresso can add depth and complexity to the chocolate flavor.
 
PRESENTATION: The way your brownies look can be just as important as how they taste. A perfectly cut brownie with a beautiful, shiny top and a dusting of powdered sugar or topped with fudgy frosting and colorful sprinkles can make them look as irresistible as they taste.
 
PERSONAL TOUCH: Finally, what makes your brownies the best is your personal touch. Whether it's a secret ingredient, a unique twist on a classic recipe, or the love and care you put into every batch, your brownies are a reflection of your creativity and passion for baking.

GOURMET FUDGY AND CHEWY BROWNIES ARE EASY TO MAKE!

For gourmet brownies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!  I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

• Butter:  Land O Lakes Unsalted Butter.  Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary.  (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Granulated Sugar:  Domino Pure Cane Sugar
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in brownies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking.  For sea salt flakes, I use Maldon Sea Salt Flakes. 
• Vanilla:  Neiman Massey and Rodelle are my preferred brands for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar. 
• Espresso Powder:  If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor.  King Arthur Espresso Powder is my favorite!  If you don’t have time to order,DeLallo brand is also good and available at most grocery stores.
• Other Extracts & Flavorings:  Neiman Massey (neimanmassey.com), Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions.  Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.

Gourmet Patriotic Fireworks Brownies

FAST & EASY TIPS & TRICKS FOR THE BEST GOURMET BROWNIES:

• If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!
• For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe.  Since there are only a few ingredients, each one really shines through!  I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
• Don't overbeat your brownie batter!  Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
• Baking brownies low and slow is the way to go!  325 degrees is usually the perfect temp for baking the best brownies.
• Be sure you don’t overbake the brownies!  They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

• After removing from the oven, I suggest you place brownies on a wire rack and cool completely before topping with filling or frosting. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
• Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

• For entertaining, I love to serve individual brownie squares.  I recommend and use a Pampered Chef Brownie Pan, which makes 12 individual brownie squares. I line each cavity with a non-stick cupcake parchment liner (PaperChef Culinary Parchment Large Baking Cups are my favorite).  I package each brownie individually in a self-adhesive cellophane bag (Pack It Chic 4x4” Clear Resealable Bags work perfectly).  Perfect for those times that you want to prepare brownies ahead of time and freeze!

Gourmet Patriotic Fireworks Brownies

GOURMET PATRIOTIC FIREWORKS BROWNIES

Celebrate your love for both indulgent brownies and patriotic spirit with these sensational Gourmet Patriotic Fireworks Brownies!  Rich and luscious dark chocolate brownies, covered with a velvety-smooth chocolate ganache, topped with a burst of colorful chocolate fireworks and sprinkled with glittery and shimmery edible stars. Quality ingredients take fudgy and chewy brownies to a whole new level, merging with the thrill of festive fireworks - the perfect treat for Independence Day, Memorial Day, or any other patriotic celebration.

Gourmet Patriotic Fireworks Brownies

​INGREDIENTS:
DARK CHOCOLATE BROWNIES:
4 large eggs (room temperature)
3 Tablespoons instant espresso powder
1 Tablespoon boiling water
3 ounces (85g) unsweetened baking chocolate
1 cup (170g) 60% cacao bittersweet chocolate chips (Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Guittard Extra Dark Chocolate Baking Chips)
1 cup (8 ounces or 2 sticks) unsalted butter
1 cup (200g) granulated sugar
1 cup (213g) light brown sugar
1 cup (125g) King Arthur All-Purpose Flour
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons pure vanilla extract
 
DARK CHOCOLATE GLAZE:
6 Tablespoons unsalted butter
1 cup (6 ounces) 60% cacao bittersweet chocolate chips
2 Tablespoons light corn syrup
1 teaspoon pure coffee extract (Nielsen-Massey, Cooks or LorAnn Coffee Emulsion
 
FIREWORKS CHOCOLATE DRIZZLE:
¼ cup Wilton’s Candy Melts in each of red, white and blue colors
GARNISH: Edible gold and/or silver stars or holiday sprinkles

HOW I MAKE THESE:

1. Remove eggs from refrigerator and allow to come to room temperature.
2. Adjust oven rack to middle position and heat oven to 325 degrees F.  Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with nonstick cooking spray.
3. PREPARE BROWNIES:  In a small bowl, add the espresso powder to the boiling water and stir until dissolved; set aside.
4. In a small heavy saucepan, cut the butter into pieces and melt over low heat.  While the butter is melting, chop the chocolate bar into ¼-inch pieces.  Add the chopped baking chocolate and bittersweet chocolate chips to the melted butter, whisking together until melted and smooth.  Remove pan from stove and set aside – you will use this same pan later on.
5. In a large mixing bowl, lightly whisk the eggs. 
6. Place the granulated sugar and brown sugar in a separate small bowl, then whisk into the eggs just until blended.
7. Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined. 
8. Whisk in the vanilla extract.
9. In a small mixing bowl, whisk together the flour and baking powder.  Sift through a fine mesh strainer directly into the batter.  Stir with a silicone spatula just until blended.
10. Pour the batter into the prepared pan and spread evenly with a small offset spatula (or for individual brownie pan, fill each parchment liner ½ full).
11. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. 
12. Remove from oven and cool to room temperature, then chill pan in refrigerator for 1 hour.
13. PREPARE DARK CHOCOLATE GLAZE:  In reserved saucepan, melt the butter and corn syrup over low heat.  When totally melted and combined, remove from heat and add the chocolate chips.  Stir with a small silicone spatula until the chocolate is melted and smooth. Set aside and keep warm.
14. PREPARE FIREWORKS CHOCOLATE DRIZZLE:  Place each color of Wilton’s candy melts into separate small microwave safe bowls.  Microwave on 50% power for 1 minute, stir with a small silicone spatula. Microwave for an additional 30 seconds on 50% power, stirring again. Repeat as necessary until the candy melts are melted and completely smooth.
15. For easiest drizzling and decorating, I recommend using tipless piping bags or individual zip-top bags (so that they are ready as soon as the Dark Chocolate Glaze is poured).  Place each open bag into a large tumbler and pour the melted candy melts into each bag, twist and tie each top closed. (If you don’t have a piping bag, you can also use a small spoon to drizzle the Fireworks Chocolate Drizzle on the top of the brownies, but you’ll need to work quickly and carefully!) 
16. GLAZE BROWNIES:  Pour the warm Dark Chocolate Glaze on top of the chilled brownie slab and spread evenly with a small offset spatula.
17. Before the glaze starts to harden, immediately clip off the tip of the piping bags with sharp scissors. Immediately drizzle the warm melted Fireworks Chocolate Drizzle, alternating each color in wave-like swooping lines across the top of the Dark Chocolate Glaze.  Use the tip of a wooden skewer, sharp knife or a metal cake tester to pull or draw lines in glaze to create a fireworks-like pattern. 
18. SPRINKLE with edible gold and/or silver stars or holiday sprinkles. 
19. Refrigerate the brownie pan for at least 8 hours before slicing and serving - you want the glazed and decorated brownie slab to be cold and firm before cutting. 
20. Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.  

 
YIELD:  24 brownies
 
RECIPE TIPS & TRICKS FOR THE BEST GOURMET PATRIOTIC FIREWORKS BROWNIES:

• If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!
• For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe.  Since there are only a few ingredients, each one really shines through!  I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
• Don't overbeat your brownie batter!  Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
• Baking brownies low and slow is the way to go!  325 degrees is usually the perfect temp for baking the best brownies.
• Be sure you don’t overbake the brownies!  They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

• After removing from the oven, I suggest you place the brownie pan on a wire rack and cool for at least an hour, and then refrigerate for an hour before topping with filling or frosting. Although waiting for this may be the hardest part, they are worth the wait!
• WILTON CANDY MELTS:  Although I typically use quality white chocolate for drizzle on my gourmet brownies, adding food coloring creates a challenge and causes all kinds of crazy things to happen.  For that reason, I recommend using Wilton Candy Melts for the Fireworks Drizzle in this recipe. You can use your pick of red, white and blue candy melts, or other colors that you may prefer for a non-patriotic holiday fireworks brownie. 
• To thin the Fireworks Chocolate Drizzle, add a small amount (a few drops) of coconut oil or canola oil if needed, but not too much – you want this glaze topping to harden to a brilliant chocolate sheen! 
• Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

Original recipe created July 2023.
 
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