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6 oz. bittersweet chocolate
4 oz. semi sweet chocolate chips
1 1/4 C. granulated sugar
2 Tbsp. unsalted butter, softened and cut into bits
4 lg. eggs
1/2 tsp. Kosher salt
2/3 C. all-purpose flour
2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut)
Chocolate Ganache:
12 Tbsp. unsalted butter, cut into bits
1/2 C. heavy cream
Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
Put the chocolate in a microwave safe bowl, top with butter. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt the chocolate completely.
With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
While they are cooling, make the ganache. Put chocolate in a medium bowl. Bring heavy cream to a boil. Once the heavy cream has reached boiling, pour over the chocolate chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted, add butter and stir until all ingredients are fully combine and ganache is smooth and glossy.
Drizzle ganache over the brownies and let ganache set one hour before cutting into squares.
Recipe by Chef Brittany Molinder – CookingWithBrittany.com. Watch the video on how to make these brownies on our YouTube Channel.
6 oz. bittersweet chocolate
4 oz. semi sweet chocolate chips
1 1/4 C. granulated sugar
2 Tbsp. unsalted butter, softened and cut into bits
4 lg. eggs
1/2 tsp. Kosher salt
2/3 C. all-purpose flour
2 1/2 C. your choice of brownie add-ins (white chocolate chips, semi-sweet chocolate chips, butterscotch chips, caramel chips, pecans, pretzels, and/or toasted coconut)
Chocolate Ganache:
12 Tbsp. unsalted butter, cut into bits
1/2 C. heavy cream
Center a rack in the oven and preheat the oven to 325° F. Generously butter a 9×13-inch glass baking pan.
Put the chocolate in a microwave safe bowl, top with butter. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted- you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt the chocolate completely.
With a whisk, stir in the sugar. Whisk in the eggs one by one and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Fold in all of your add-in. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake the brownies for 30 to 35 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.
While they are cooling, make the ganache. Put chocolate in a medium bowl. Bring heavy cream to a boil. Once the heavy cream has reached boiling, pour over the chocolate chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted, add butter and stir until all ingredients are fully combine and ganache is smooth and glossy.
Drizzle ganache over the brownies and let ganache set one hour before cutting into squares.
Recipe by Chef Brittany Molinder – CookingWithBrittany.com. Watch the video on how to make these brownies on our YouTube Channel.