Brownies with chocolate ganache
Description
Home baking with tea. For the best brownies, use only high-quality chocolate, because the taste and aroma depend on it. If the chocolate mixture has not cooled properly, add it to the egg mixture gradually so it does not curdle. There is no baking powder in the recipe, so beat the egg mixture very well. Mix the batter gently and briefly, or the brownies will turn out dense and tough. Cut brownies with chocolate ganache with a sharp knife, wiping it clean each time, or the ganache will smear. Store brownies in an airtight container in the refrigerator for 4–5 minutes, and in the freezer for up to 3 months. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making brownies.
- 2
Step 2
Preheat the oven to 180°C. In a bowl, combine the wheat flour and cocoa powder. Mix thoroughly and sift through a fine sieve.
- 3
Step 3
In another bowl, put the butter and chocolate. Mine is tiny chocolate chips; if you use bar chocolate, chop it finely. Melt the chocolate with the butter in a double boiler, stirring until smooth, then take off the heat and cool. Don’t overheat it or the chocolate will seize.
- 4
Step 4
Crack the eggs into a bowl, add the sugar, and add a pinch of salt.
- 5
Step 5
Beat with a mixer until the mixture is light and fluffy. This will take about 2–3 minutes, and the mixture will roughly double or increase to two and a half times its volume.
- 6
Step 6
While beating at low speed, pour the cooled chocolate mixture into the eggs.
- 7
Step 7
Beat briefly—only until the mixture is smooth.
- 8
Step 8
Add the chocolate flour and gently whisk until the batter is smooth and fluffy.
- 9
Step 9
Line the baking pan with parchment paper dampened in water. Pour the batter into the pan and spread it evenly.
- 10
Step 10
Bake the brownies in a hot oven at 180 degrees for 20–30 minutes. I needed 23 minutes to get the texture I wanted. Remove the baked brownies from the oven and cool completely.
- 11
Step 11
While the brownies cool, prepare the ganache. To do this, gather all the ingredients you need.
- 12
Step 12
Pour the cream into a heavy-bottomed saucepan and heat over low heat until it reaches 80°C. Do not boil the cream! Remove the saucepan from the heat and add the chocolate. Stir with a spatula until smooth and homogeneous.
- 13
Step 13
Add the butter to the chocolate mixture and stir until smooth and uniform.
- 14
Step 14
Cool the ganache and refrigerate it for about one hour. During this time it will thicken.
- 15
Step 15
Spread the ganache over the brownie in an even layer, then refrigerate for 2–4 hours.
- 16
Step 16
Our brownie with chocolate ganache is ready—cut into pieces and serve.
- 17
Step 17
Remove from the oven and serve warm or cooled.