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Chocolate Ganache Brownie
Created by: Howcan Team
Ingredients
- 1 cup of unsalted butter
- 8 ounces of bittersweet chocolate, chopped
- 1 and 1/4 cups of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 3/4 cup of all-purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1 cup of heavy cream
- 8 ounces of semisweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F. Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a heatproof bowl, melt 1 cup of unsalted butter and 8 ounces of bittersweet chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Allow to cool slightly.
- In a separate bowl, whisk together 1 and 1/4 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly until smooth.
- Sift in 3/4 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
- While the brownies are cooling, prepare the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and add 8 ounces of semisweet chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Pour the ganache over the cooled brownies, spreading it out evenly with a spatula. Allow the ganache to set at room temperature for at least 1 hour, or in the refrigerator for 30 minutes.
- Once the ganache is set, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve. Enjoy!
The Chocolate Ganache Brownie has a rich history dating back to the 19th century. This decadent dessert originated in France, where it was first created by a renowned pastry chef in Paris. The brownie quickly gained popularity for its fudgy texture and indulgent chocolate flavor. Today, this luscious treat can be found in upscale patisseries and bakeries around the world, with variations in different regions. The key to a perfect Chocolate Ganache Brownie lies in the quality of the chocolate and the precise balance of ingredients. For the ultimate experience, visit a Parisian boulangerie or a high-end chocolatier to savor the finest rendition of this classic dessert.
50 min
12
320 calories
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