A recipe from The Hungry Bride
I love chocolate.
This past week was tough one for me, so I thought – you know, I DESERVE something chocolatey.
I love all desserts – duh. Hence, the blog.
But I LOVE brownies – like REALLY LOVE!
They are so rich, chewy, and amazing delicious.
Throw some chocolate chips into the mix – even better!
But I wanted something more unique than JUST brownies…
Hence the creation of…
Chocolate Ganache Brownie Bars
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour 30 minutes | Yield: 16 brownies
These brownie bars pack all the delicious flavors of normal brownies, with the ADDED amazing power of ganache.
Now, you are probably thinking – uh, what the heck is ganache?
Ganache is the FANCIEST-sounding, yet actually-EASIEST baking item there is!!
Reasons I love ganache: It looks awesome, it tastes awesome, it’s SO easy – which is awesome! Yay for overusing the word awesome!
So what is ganache? Chocolate and cream.
Yup – that is literally it.
So check out these amazingly dense, rich, melt-in-your-mouth chocolate brownies – coated in ganache, powdered with sugar, and topped with a perfect strawberry slice. NOM!
For the brownies:
Recipe adapted from “The New Best Recipe” by Cook’s Illustrated
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup semi-sweet chocolate chunks or chips
3/4 cup unsalted butter (1 1/2 sticks)
2 1/4 cups granulated sugar
4 eggs, at room temperature
1 1/2 tablespoon vanilla
1 cup semi-sweet chocolate chips – optional
1 cup walnuts, chopped – optional
If you’d prefer to make boxed brownies – just follow the directions on the box!
For the topping:
4 cups milk chocolate chunks or chips
2/3 cup heavy cream
Fresh strawberries, rinsed and sliced – optional
- Preheat oven to 325F. Lightly grease a square (8×8 or 9×9) baking pan, set aside.
- In a large bowl, whisk flour, salt, and baking powder, set aside.
- In a medium saucepan on low heat, melt butter and chocolate – stirring occasionally until mixture appears smooth. While still hot, pour chocolate mixture into a heat-safe bowl.
- Add sugar, stirring until fully combined. Allow to cool slightly (do not want eggs to cook as they are added).
- Add eggs, one at a time – whisking between each addition. Add vanilla.
- Slowly add flour mixture to chocolate (mixture), folding ingredients into each other. Be careful not to overmix.
- Add extra chocolate chips or walnuts, if desired – stir until combined.
- Pour batter into pan, spreading evenly so entire pan is covered.
- Bake at 325F for 40-45 minutes, or until an inserted wooden toothpick comes out clean.
- In a medium saucepan on low heat, heat heavy cream for 1-2 minutes – add chocolate. Stir continuously until mixture appears smooth and ingredients are fully combined, set aside and allow to cool slightly.
- Remove brownies from oven (when done), and set down to cool. Using a large spatula, lightly press down on brownies throughout pan to condense deliciousness – this will make your brownies more fudge-like.
- Pour ganache over brownies – be sure all brownies are covered. Allow to cool completely.
- Once completely cooled, set in freezer for at least 30 minutes. This will set the ganache and make cutting much easier.
- Using a very sharp knife, slice brownies into desired size then dust with confectioners’ sugar before serving (I recommend with sliced strawberries!).
Storage: Do not dust with confectioners’ sugar until ready to serve. Layer brownies with parchment or wax paper to prevent ganache from sticking to other brownies – Refrigerate in airtight container for 3-4 days or freeze for 2-3 weeks.