Dirt Patch Halloween Brownies Recipe
Prep Time:
13 hours
Cook Time:
30 minutes
Servings:
16 Brownies
Ingredients
  • 2 (3-ounce) packages raspberry gelatin
  • 1 package unflavored gelatin
  • 2 ½ cups boiling water
  • 1 cup heavy cream
  • 10 drops green food coloring
  • ½ cup unsalted butter, melted
  • ½ teaspoon sea salt
  • ⅓ cup dark unsweetened cocoa powder
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour
  • 1 ½ cups dark chocolate chunks or chips, divided
  • 1 cup heavy cream
  • 1 cup chocolate cookie crumbs
Directions
  1. To make the gelatin cream worms, combine the raspberry gelatin and unflavored gelatin in a large, heat-proof container.
  2. Add the boiling water and whisk or stir until dissolved. Cool until lukewarm (about 30 minutes).
  3. While the gelatin mixture cools, prepare the straws. Pull and extend the necks of 100 flexible straws so that the straws are completely straight.
  4. Bundle the straws together with the flexible ends down and secure with a rubber band. Place the bundle in a tall quart-sized jar or glass with a flat bottom and snug fit.
  5. Set the jar in a shallow bowl to catch any drips or overflow.
  6. Add the cream to the lukewarm gelatin mixture and whisk until combined.
  7. Add the food coloring to achieve a muted pink "worm" color.
  8. Carefully and slowly pour the mixture into the straws, making sure to evenly fill each straw.
  9. Check that the liquid does not rise above the lip of the jar or glass and refrigerate the straws for at least 12 hours for the best texture.
  10. Once the worms are nearly set and you're ready to make the brownies, preheat the oven to 325 F.
  11. Oil an 8-inch square pan and line with parchment paper.
  12. In a large bowl, combine the melted butter, salt, cocoa powder, and brown sugar.
  13. Add the vanilla and then the eggs, one at a time, beating until glossy and smooth.
  14. Stir in the flour until smooth.
  15. Fold in ½ cup of the chocolate chunks.
  16. Transfer the batter to the prepared pan and bake for 22 to 24 minutes, until just set.
  17. Cool the brownies completely in the pan.
  18. While the brownies cool, start the ganache by adding the remaining 1 cup chocolate chunks to a medium heat-proof bowl.
  19. Bring the cream just to a boil in a small pot over medium heat.
  20. Pour the hot cream over the chocolate and whisk until smooth.
  21. When the brownies are completely cool, carefully remove them from the pan and peel off the parchment paper.
  22. Place the brownies on a rack set over a parchment-lined baking sheet.
  23. Pour the ganache over the brownies, allowing it to run down the sides.
  24. Sprinkle some of the cookie crumbs over the top of the ganache to create the "dirt." Reserve the remaining crumbs for coating the worms.
  25. Transfer the coated brownies to a serving platter.
  26. Pull a few of the worm straws out of the set gelatin mixture. Carefully and quickly rinse the outside of the straws with hot water, taking care not to melt the gelatin inside.
  27. Starting at the end of the straw with a gap at the top, gently push the worm out and onto a plate, repeating this process until you have enough worms to cover the brownies. You can also push the worms out directly onto the crumb coating on the brownies, if desired.
  28. Toss some of the worms with the reserved cookie crumbs to cover them in "dirt."
  29. Sprinkle any extra crumbs around the platter and add more worms as desired.
  30. Cut the brownies into squares when ready to serve.