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Chocolate Brownies

Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil. 

Melt the chocolate and butter in a heatproof bowl (I prefer stainless steel) placed over a saucepan of simmering water. Remove from heat and whisk (or 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 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven, place on a wire rack, and let cool to room temperature. 

Chocolate Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. Let cool slightly and then spread the ganache over the brownies. Place in the refrigerator to chill until firm (a couple of hours). Then cut into squares. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.

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Chocolate Brownies:

4 ounces (115 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 (100 grams) eggs, at room temperature

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon (1 gram) salt

Chocolate Ganache:

3 ounces (85 grams) semi sweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream  (cream with a 35 - 40% butterfat content)

1 tablespoon (14 grams) unsalted butter