Chocolate-Ganache-Topped Brownies

One week 'til school starts! I went to my campus this morning to buy a textbook that I was missing for my Abnormal Psychology class, and it was already teeming with student life! Freshmen were everywhere, accompanied by their parents, walking around with the giant campus maps that UM gives its students. The bookstore was full of happy families buying everything in sight that had UM or University of Miami on it. It made me think of when I was freshman, a mere two years ago. I know, two years ago doesn't seem that far away, but since so much has happened since then, it feels like it was an eternity ago. I've grown up so much and learned so many things in these past two years that it really amazes me how much people grow up once out of high school. Since school's about to start, I feel like posting up a whole bunch of new brownie recipes that still need to be posted. All of you can take your pick of which to tackle first, but maybe you can make some for your new classmates or for your kid's first day of school :)

For these Chocolate-Ganache-Topped Brownies, Bev Shaffer gives a little side note called Bev's Bite:
"You want me to test these where? That's right, test 1 to 2" from the edge of the pan. Why? By the time the center is completely set, the edges will be dry. Look for very moist crumbs if you must test in the center!"

Chocolate-Ganache-Topped Brownies
*makes about 1 1/2 dozen*

1 lb semisweet chocolate, coarsely chopped
1 lb bittersweet chocolate, coarsely chopped
1 cup unsalted butter, softened to room temperature
9 large eggs, lightly beaten
3 cups granulated sugar
1 tsp pure vanilla extract
3 cups unbleached, all-purpose flour
1/2 tsp salt

1) Heat oven to 300F. Lightly grease an 11x17" baking pan. Cover the bottom of the pan with a piece of parchment paper cut to fit. Lightly grease the parchment paper.
2) Combine the chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.
3) Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate mixture); cool slightly. Whisk in the butter to blend.
4) In a medium bowl with an electric mixer, beat the eggs, sugar, and vanilla on low speed until combined.
5) Add the cooled chocolate mixture to the egg mixture. Gently add in flour and salt just until mixture is combined. Spread into prepared pan. Bake for 15 to 20 minutes or until a cake tester or toothpick comes out with a few moist crumbs attached, testing 1 to 2" from the edge of the pan. Cool pan completely on a wire rack.


1 cup heavy (whipping) cream
12 oz semisweet chocolate, finely chopped

1) Bring the cream to a boil in a medium saucepan. Remove from the heat and whisk in the chocolate. When the brownies have thoroughly cooled, invert the pan over a wire rack placed atop waxed paper. Remove the parchment paper. Spread the ganache evenly over the brownies. Place brownies in the refrigerator to set. Cut into bars once cooled and ganache has firmed slightly.

Nutrition Facts (per brownie):
Calories 701, Calories from Fat 325, Total Fat 36.1g, Saturated Fat 21.9g, Cholesterol 148mg, Sodium 201mg, Total Carbohydrates 92.4g, Dietary Fiber 4.0g, Sugars 70.6g, Protein 9.3g

No comments:

Post a Comment