eclipse fudge brownies

Is an eclipse even an eclipse without eclipse-themed desserts? Probably not. I spent yesterday teaching my little sister how to make a pinhole camera (science major, check), and staring at lights sources to ensure it worked. Although we only got a sliver of the eclipse up here in Portland, you could still see it through the pinhole camera. Too cool.

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For these guys, I first decided to not use any recipe, to test my merit in the kitchen with brownies…using only what I remembered about the best brownie methods – melt the butter, use cocoa powder, pray to the pastry gods, etc.


I then decided to play with only light and dark.. because you can only take an eclipse dessert so far before it’s just a sugar cookie dressed up like a moon. Mint and white chocolate ganache is swirled into the fudgiest brownies of all time. Almost too fudgy to even call them brownies. For a second, when they came out, I was ready to call it a relative failure, since they were undoubtedly too dense and too fudgy. And then, my family descended upon them, stealing slices and half moons and crumbs. And a full moon is all that remains, and so the fudge brownies are movin’ onto the blog.


All jokes aside, these brownies are melt-in-your-mouth fun. They’re not very sturdy, but they are really pretty. Plus, they lend themselves nicely to being cut into shapes – but beware, they will leave a bit of an oily stain behind. They’re an excellent snack to stress-eat out of the pans as you worry about Game of Thrones (I’m worried about everyone in the whole show, quite frankly), and an excellent snack to insta and pretend you’re cool.


For my next iteration of these, I’m planning on including a little less oil/butter, and seeing if that leads to a more traditional brownie…. but these were an excellent pit stop along the way. Let me know if you try any tweaks.

eclipse brownies

6 oz white chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons torn mint leaves
Drops of mint extract, to taste

1 cup sugar
1 cup unsweetened cocoa powder
3/4 teaspoon salt
10 tablespoons unsalted butter
1/3-1/2 cup oil (fudgy vs. super fudgy)
3/4 teaspoon vanilla extract
Drop of mint extract
2 eggs
1/2 cup + 2 tablespoons all-purpose flour


Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the cream up until steaming, add the mint leaves, cover and let sit for 10 minutes. After ten minutes, heat the cream up until bubbling around the edges, and strain over the white chocolate. Nudge all the chocolate pieces down into the cream, and let sit for 4 minutes. After 4 minutes, using a spatula or whisk, start stirring in small circles in the center, and you’ll see it all come together into a glossy ganache. Set aside.

Preheat the oven to 325°F. Grease an 8×8 pan, and fit one piece of parchment into the pan, having it drape over two sides. To make the brownies, place the butter and the oil in a medium saucepan over medium heat, until the butter is melted. Turn off the heat.
In a separate, medium bowl, mix together the sugar, salt and cocoa powder. Add sugar mixture to the butter mixture and stir well to combine. It will look a bit grainy. Add the vanilla and mint extracts and stir well. Add the eggs, one at a time, stirring well to combine after each addition. Add the flour and stir until combined. Then, stir quickly and vigorously for about 40-50 strokes. Brownie batter should look delicious. Pour into the prepared pan. Drizzle the ganache (I didn’t use all of it) on top in stripes, and stir around with a butter knife to make pretty swirls.
Bake for about 25 minutes, until a toothpick comes out clean and it’s pulling away from the edges a bit. Let cool for a while, then enjoy still slightly warm.