If you like rich flavors, you will DIE for these brownies. They are d.e.l.i.c.i.o.u.s. The ultimate dark-chocolate lover’s dream – not too sweet, with an intense chocolate flavor, just what I like. They make up for my brownie disaster last week, which was a total fail.
The idea to add the ganache came out of mere necessity. I needed to use up the leftover ganache from my big little cupcakes, so I decided brownies would be perfect.
And they were.
This is the first recipe that I’ve really played around with, because I usually don’t have the guts to divulge from what’s printed. The result of my ingenuity, however, was spectacular. The ganache was literally boiling up over the brownies when I pulled them out of the oven. Once they cooled, I had to give ’em a try. They were chewy from the brownie batter and gooey from the ganache – perfect.
Warning: These brownies are rich, considering the ganache is solely cream and chocolate, so be careful how many you eat.
My roommate, for example, regretted eating two in one sitting; she got a tummy ache from all the sugar.
Chocolate Ganache Brownies (from Allrecipes.com)
- 4.5 oz. semisweet chocolate chips
- 1/2 cup heavy cream
- Pour the chocolate into a medium glass bowl
- Heat the cream in a small saucepan, until it boils.
- Immediately pour the boiling cream onto the chocolate. Don’t let the cream boil for more than a second or it will over boil.
- Simply mix the cream and chocolate until the chocolate completely melts, leaving a silky smooth ganache.
- Refrigerate the ganache until it sets, for a couple of hours.
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees, and grease a 9 x 9” baking pan.
- In a medium bowl, mix together the oil, sugar, and vanilla. Beat in the eggs.
- In another bowl, mix the flour, cocoa powder, baking powder, and salt. Slowly mix it into the egg mixture until well blended.
- Spread half of the batter onto the pan. Evenly distribute small scoops of ganache on top of the batter. Pour the second half over the ganache.
- Bake for 20-25 minutes.