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Chocolate Brownies

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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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