Ingredients
- FOR BROWNIES:
- 1 1/4 cups all purpose flour
- 1/2 cup malted milk powder
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 6 oz milk chocolate, coarsely chopped
- 4 oz dark chocolate, coarsely chopped
- 6 oz unsalted butter, cut into 1 inch cubes, plus more for the pan.
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pur vanilla extract
- FOR THE GANACHE:
- 6 oz dark chocolate (60-72% cacoa), coarsely chopped
- 1/2 cup heavy cream
Preparation
Step 1
1. Preheat the oven to 350 and position rack in the center. Butter the sides and bottom of a glass or light colored metal pan. Line the bottom with a sheet of parchment paper so that it overhangs about 1 inch on the long sides of the pan and butter the parchment.
2. In a medium bowl, whisk together the flour, malted milk powder, cocoa, and salt.
3. Place both chocolates and the butter in a large heatproof bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolat enad butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from teh water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. USing a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumb sticking to it, about 30 minutes. Remove from the oven, place the pan on a cooling rack, and let the brownies cool completely.
GANACHE:
1. Place the chopped chocolate in a medium heatproof bowl. Place the cream in a saucepan over medium heat and heat just until bubbles form aroudn the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute.s WHisk until smooth. Pour the warm chocolate ganache over the cooled brownies in the pan and use an offset aptaula to spread it inot an even layer. Allow the ganache to sit for about 10 minutes, then refrigerate for another 15 minutes to set completely.