These double chocolate brownies are out of this world. Enjoy!
Double Chocolate BrowniesÂ With Toasted Pecan Ganache
- Â½ pound semisweet chocolate
- Â¾ pound butter, unsalted
- 7 eggs
- 1 1/2 pounds granulated sugar
- Â¼ cup dark cocoa powder
- Â½ teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 4 ounces white chocolate chips
- 1 pound dark semisweet chocolate
- 8 ounces heavy cream
- 1 ounces corn syrup
- 1 ounces whole butter, unsalted
- 1 cup pecans, toasted
For the brownies, preheat oven to 350 degrees. Grease and flour a half-sheet pan and line with parchment paper.
In a double boiler melt the chocolate and butter until combined. Remove from heat and set aside to cool to room temperature.
In a mixing bowl add eggs, sugar, salt, and vanilla.Â Mix to combine. (Do not whip.Â Whipping to a foam creates more leavening, resulting in a more crumbly and less fudgy brownie.) Add the egg mixture to the chocolate mixture. Sift the flour and fold in.Â Fold in nuts and white chocolate.
Transfer the batter to the prepared pan and place in the oven to bake for 40 minutes.Â Remove from oven and set aside to cool.
For the ganache, in a mixing bowl add the cream, corn syrup, and butter. Set aside. In a saucepan add cream and bring to a boil over medium heat, being careful not to scorch. Pour over the chocolate mixture and stir until smooth.
Pour the ganache over the cooled brownies. Sprinkle the toasted pecans over top, for garnish. Place in the refrigerator to set the icing. Â
Makes 20 brownies.
This decadent dessert topped off our Tuesday Lunch of Lemon Basil Chicken, Caesar Salad and Herbed Focaccia Bread. (Click here to find the recipe for the focaccia bread.)