Excerpted from ELVIRA’S COOKBOOK FROM HELL by Cassandra Peterson. Copyright © 2025 by Cassandra Peterson. Photography copyright © 2025 by Eva Kolenko. Used by arrangement with Grand Central Publishing Group. All rights reserved.
| Portions |
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| 18 brownies |
Ingredients
- Nonstick cooking spray, for the baking dish
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ancho chile powder
- 1 tsp salt
- ½ tsp cayenne pepper (optional)
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup unsweetened
- natural cocoa powder
- 1 cup semisweet
- chocolate chips
- 1 cup mini marshmallows
Directions
- Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-by-13-inch baking dish with cooking spray. Line the bottom and the long sides of the baking dish with parchment paper, extending it about 1.5 inches above the rim. Lightly spray the parchment with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, chile powder, salt, and cayenne (if using). In a second medium bowl, whisk together the eggs and vanilla until blended. Set aside.
- In a large saucepan over medium-low heat, melt the butter. Add the sugar and whisk to combine, then cook, stirring, until the mixture is hot and bubbling, about 2 minutes. Remove the pan from the heat. Sift the cocoa powder into the saucepan and whisk to combine. While whisking constantly, slowly add the egg mixture until well mixed. Using a rubber spatula, stir in the flour mixture until no white streaks remain and then stir in the chocolate chips. Scrape the batter into the prepared baking dish, spreading it an even layer.
- Bake until the edges of the brownies are set and the center is moist but cooked, about 30 minutes. A toothpick inserted into the center should come out moist with a few crumbs clinging to it. Let cool completely in the baking dish on a wire rack. Using the parchment as handles, lift out the brownie block, place on a cutting board, and cut into 18 brownies.
- To cover the brownies with cobwebs, put the marshmallows into a small microwave-safe bowl. Microwave on high until melted, 20 to 30 seconds (be careful not to overheat), then stir until smooth. As soon as the melted marshmallow is just cool enough to handle (it needs to be pretty hot, so be careful you dont burn yourself), using two forks or your fingers, “pull” a blob of the melted marshmallow into thin strands and drape it over the brownies. Continue to do this until the brownies are blanketed with cobwebs to your liking. Let sit for a few minutes, then serve.