BROWNIES (with Cherries, nuts & choc. chips)

By rlchrist

This recipe came from the French Culinary Institute.

Ingredients

• for ganache:
• 120 milliliters ORANGE JUICE
• 90 grams DRIED CHERRIES
• 6 EGGS (1 less if ex-large)
• 480 grams SUGAR
• 380 grams SEMISWEET or BITTERSWEET CHOCOLATE -chopped into small pieces
• 240 grams BUTTER
• 150 grams FLOUR
• 30 grams COCOA POWDER
• 90 grams NUTS (walnuts or pecans)
• 45 grams CHOCOLATE CHIPS
• 200 milliliters HEAVY CREAM
• 200 grams CHOCOLATE

Details

Servings 20
Cooking time 25mins

Preparation

Step 1

Make an X with butter on a half shhet pan and line with parchment paper
In a saucepan, bring the OJ and cherries to a boil. Set aside to cool. (can just add cherries without soaking)
Heat chocolate and butter in bain-marie until just melted.
Whisk the eggs and sugar in the mixer until light in colour and very fluffy (blanchir).
Pour the chocolate and butter into the egg mixture, adding all at once with mixer off to avoid setting up in pieces.
Sift the flour and cocoa powder into the egg & chocolate mixture and mix until just combine.
Add the nuts, chocolate chips, cherries and the soaking liquid and mix until enough to combine.
Using an offset spatula, spread the batter into the prepared half sheet pan.
Bake the brownies at 350 25-30 minutes or until a knife or skewer comes out clean.

For Ganache Topping:

Prepare a ganache with the cream and 200 grams of chocolate.
Spread the cooling ganache over the brownies.
Finish the ganache glaze with a cake comb.
Cut the brownies into twenty 2 1/2" X 3" rectangles.