Chocolate Brownies: Preheat oven to 325 degrees F (165
degrees C) and place rack in center of oven. Line the bottom and sides of an 8 inch (20 cm)
square baking pan with foil.
Melt the chocolate and
butter in a heatproof bowl (I prefer stainless steel) placed over a saucepan of simmering water.
Remove from heat and whisk (or 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 22 to 25 minutes, or until a toothpick inserted into
the center comes out with a few moist crumbs. Remove from oven, place on a wire
rack, and let cool to room temperature.
Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set
aside. Heat the cream and butter in a small saucepan over medium heat. (Can also
heat the cream and butter in the microwave.) Bring just to a boil. Immediately
pour the boiling cream over the chocolate and allow to stand, without stirring,
for a few minutes. Stir gently (as you do not want to incorporate air into the
ganache) with a spoon or whisk until smooth. Let
cool slightly and then spread the ganache over the
brownies. Place in the refrigerator to chill until firm (a couple of
hours). Then cut into squares. I like to store these brownies in the refrigerator. They can
also be frozen.
Makes 16 brownies.
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(115 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted
cut into pieces
1 cup (200 grams) granulated white
1 teaspoon (4 grams) pure vanilla extract
2 large (100 grams)
eggs, at room temperature
3/4 cup (95 grams) all-purpose
1/4 teaspoon (1 gram) salt
(85 grams) semi sweet chocolate, chopped
(80 ml) heavy whipping cream (cream with a 35 - 40% butterfat)
tablespoon (14 grams) unsalted butter