Deep Dark Chocolate Brownies
Source: Better Homes & Gardens Magazine
Rich and decadent! A little time consuming to make, but well worth it.
Ingredients
- 1-1/4 c. unbleached all-purpose white flour
- 2 Tbls. dark or regular unsweetened cocoa powder, sifted
- 1 t. kosher salt
- 11 oz. quality dark chocolate (60-72%), coarsely chopped
- 1 c. unsalted butter (2 sticks), cut into 1-inch cubes
- 1 t. instant espresso coffee powder or instant ground coffee
- 1 ½ c. white sugar
- ½ c. packed light brown sugar
- 5 eggs, room temperature
- 2 t. vanilla
- 1 c. chopped walnuts, optional
Chocolate Ganache
- 6 oz. coarsely chopped dark chocolate (60-72%)
- 1/2 c. heavy whipping cream
Instructions
Preheat oven to 350°F. Butter the sides and bottom of a 13x9x2-inch baking pan; set aside.
In a medium bowl whisk together the flour, cocoa powder, and salt; set aside.
Place the chocolate, butter, and espresso coffee powder or instant ground coffee in the top of a double boiler or a large heat-proof bowl. Set over a pan of barely simmering water (the bottom of the pan should not touch the water). Heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove from heat, keeping pan or bowl over water. Add both sugars; whisk until completely combined; remove from water. Mixture should be at room temperature.
Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining 2 eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold until there is just a trace amount of flour mixture visible.
Stir in chopped walnuts, if desired.
Pour the mixture into the prepared dish or pan and smooth the top with your spatula. Bake the brownies for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating the pan halfway through baking. Cool completely on a wire rack.
Ganache Frosting: If desired, to make ganache, place dark chocolate in a medium heatproof bowl.
Place 1/2 cup whipping cream in a small saucepan over medium heat and heat just until bubbles form around the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth.
Pour the warm ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for 10 minutes, then refrigerate for another 15 minutes to set completely. Freeze for 30 minutes, if necessary, for easier cutting or refrigerate longer until ready to cut. Run a chef's knife under hot water, wipe dry, and cut into bars.
NOTE: Cut recipe in half to make in an 8 x 8 square pan