Now let’s talk about the ganache. Ganache is a french term for a mixture of chocolate and cream prepared as a glaze or filling for desserts. It’s pretty simple to make: heat heavy cream and pour it over the top of a bowl of chocolate (chips or chopped baker’s chocolate) and stir until melted and glossy. We like to add a little pat of butter to help achieve a glossier appearance. Ganache can be chilled for a thicker, more frosting-like consistency, or used more quickly and act as a glaze. We can pretty much eat the ganache all by itself, but why not pour it over the top of a brownie?!? The smooth glaze is another layer of chocolate heaven that contrasts beautifully to the chewy cakeyness of the brownie. Hmmm, suddenly we feel an urge for a chocolatey treat!
45 minutes to prepare Serves 12-16
Ingredients
- For the brownies:
- 2 cups all purpose flour
- 1 ¾ cups sugar
- 4 large eggs, room temperature
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 3 teaspoons vanilla extract
- ⅛ teaspoon of salt
- For the ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla or almond extract
- 1 tablespoon unsalted butter, room temperature
- ⅛ teaspoon salt
Preparation
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly coat with butter or cooking spray. Set aside.
- In a large bowl or mixer, cream butter and sugar together for 3-5 minutes, or until fluffy and lightened in color. Add vanilla then eggs, one at a time.
- Next, incorporate dry ingredients; first the unsweetened cocoa powder followed by a pinch of salt. With mixer set to low speed, slowly add in flour in 3 batches. Batter is finished once flour is just combined – avoid over mixing.
- Pour batter into baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before topping with ganache.
- For the ganache, heat heavy cream in a saucepan on medium-high until just boiling. Pour cream over the chocolate chips and stir to melt.
- Add vanilla extract, butter, and a pinch of salt for added flavor. Ganache is ready once chocolate is completely melted.
- Cool for 5 minutes before pouring over top of brownies. Refrigerate to set ganache frosting. Cut into squares to serve. Enjoy!
Recipe adapted from Savory Sweet Life
