Making good brownies is not about the recipe you use, but the technique. My baker once overcooked the brownies and my client called and said they were dry. I knew exactly what happened. I baked again, being careful not to over bake and the client was happy.
I love a chewy brownie with a smooth ganache icing. It’s a marriage made in heaven! Enjoy
Brownies
Inspired by recipe from The Art Institute
Servings 23
Equipment
- 12×18 sheet pan
- mixer
- flat wire whisk
Ingredients
- 2 5/8 cups semi sweet chocolate chips
- 3 cups sugar
- 2 teaspoons salt
- 1 pound butter
- 9 eggs
- 3 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 tablespoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream
- 1 2/3 cup semi sweet chocolate chips
Instructions
- Melt chocolate in a double boiler and set aside to cool.
- Cream together the sugar, salt and butter, using a paddle in the mixing bowl on #2 for 5 minutes.
- Add the eggs and mix on #2 for another 5 minutes, scrape the bowl.
- Add the flour, chocolate, baking powder and vanilla; mix on #1 until well blended.
- Line baking sheet with foil and butter. Pour in the brownies mix spreading out even.
- Bake at 350 degrees for about 40 minutes. Do not over bake.
- Cool thoroughly and spread the top with chocolate ganache.
- Cut 4×6 rows to make 24 brownies.
Chocolate Ganache
- Heat 1 cup of heavy cream to a simmer. Add 1 2/3 cups semi sweet chocolate chips remove from heat Let set a few minutes to melt the chocolate. stir with a wire whisk to completely melt the chocolate and mix the ganache to a pourable consistency.
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