Chocolate Brownies: Preheat oven to 325 degrees F (165
degrees C) and place rack in center of oven. Butter, or spray with a non
stick vegetable spray, an 8 inch (20 cm)
square baking pan.
Melt the chocolate and
butter in a large stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and 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
the prepared pan and bake for about 25 minutes, or until a toothpick inserted in
the center comes out with a few moist crumbs. Remove from oven and let cool on a
Chocolate Ganache: Melt the chopped chocolate, cream, and butter in a
stainless steel bowl placed over a saucepan of simmering water. Remove from heat
and let cool to room temperature and then spread the ganache over the
brownies. I like to store these brownies in the refrigerator. They can
also be frozen.
Makes 16 brownies.
Scan for Demonstration Video
4 ounces (120 grams)
unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted
cut into pieces
1 cup (200 grams) granulated white
1 teaspoon pure
3/4 cup (95 grams) all-purpose
1/4 teaspoon salt
3 ounces (90 grams) semi
sweet chocolate, chopped
1/3 cup (80 ml) heavy
whipping cream (double cream) (35% butterfat)
1 tablespoon (14 grams)