Chocolate Brownies
By swwbsw1002
Ingredients
- Chocolate Ganache:
- 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup (95 grams) all-purpose flour
- 1/4 teaspoon salt
- 3 ounces (90 grams) semi sweet chocolate, chopped
- 1/3 cup (80 ml) heavy whipping cream (double cream) (35% butterfat)
- 1 tablespoon (14 grams) unsalted butter
- Read more: http://joyofbaking.com/barsandsquares/ChocolateBrownies.html#ixzz1oSlM5Fum
Details
Preparation
Step 1
Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack.
Chocolate Ganache: Melt the chopped chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.
Makes 16 brownies.
Read more: http://joyofbaking.com/barsandsquares/ChocolateBrownies.html#ixzz1oSlQEZOn
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