Friday, August 13, 2010

Double Chocolate Fudge Chocolate Chip Espresso Brownies w/ a Ganache Frosting
















Ingredients
2/3 cup + 2 tbsp. all purpose flour
1 cup sugar
½ cup unsweetened cocoa
½ cup bittersweet chocolate – melted
¼ cup butter –melted
2 tbsp coffee (I use leftover from my morning coffee)
1 ½ tbsp espresso granules
1 tsp vanilla extract
½ tsp baking powder
1 large egg
1 large egg white – whipped but just shy of stiff peaks
¼ cup milk chocolate chips
¼ tsp course sea salt
¼ cup hot fudge topping

Ganache Frosting:
4 oz. chocolate (mix bittersweet & milk chocolate)
1 pat of butter
2 tbsp cream

Over double boiler mix ingredients until melted.

Preheat oven to 350 degrees

Coat bottom of 8 inch square baking dish with butter, then line with parchment paper with enough paper to go up and over the sides to pull out on all 4 sides as handles.

In a large mixing bowl combine sugar, unsweetened cocoa, butter, coffee, espresso, vanilla, baking powder and 1 egg. Mix until blended. Add in melted chocolate and sift in 2/3 cup flour. Mix well. Gently fold in the beaten egg white. In a small bowl add the chocolate chips and 2 tbsp flour. Shake until coated and then sift out flour. Add all but a few of the choc. chips into the batter.

Pour ½ of the batter into the baking dish and spread out evenly. Add in hot fudge topping and spread evenly. Add in remaining batter and top w/ remaining choc. chips.

Bake for 35 minutes until a toothpick comes out cleanly. Let cool about 10 minutes before frosting w/ the ganache. Sprinkle top w/ coarse sea salt. Let cool completely and ganache has somewhat hardened. Brownies will be VERY gooey and a VERY messy. Perfect for an ice cream topping or to eat with a spoon.

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