Happy Chocolate Monday! Sometimes we just “need” indulgences and this weekend was one of those times for me. The brownies I was going to make for you became luscious chocolate ganache filled brownie sandwiches – twice the punch and soul satisfying chocolate in the middle. Oh yeah, these are goooood!
It all started when I used a pan that was a bit too large for the amount of batter and wound up with very thin, delicate brownies. They just didn’t seem substantial enough but they were perfect when stacked one on another.
To get the same thin brownies, use a 9×13-inch pan. For thicker, more traditional brownies, bake them in a 9-inch baking pan. You can cut them into squares and dip the tops in the chocolate.
These were so decadent that I was forced to dole them out to friends and neighbors so that I wouldn’t eat them all myself!
Now I am off to the Fancy Food Show in San Francisco. Who knows what fun and interesting new ingredients and treats we will discover this year!!
Have a wonderful week and enjoy the brownies!
Use a gluten-free blend to replace the flour called for in the recipe … use 120g per cup of flour called for and you should have delightful results.
- 1-1/2 sticks (12 tbsp) butter, cut into pieces
- 3 oz unsweetened chocolate, coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp kosher or fine sea salt
- 1-1/2 tsp pure vanilla extract
- 1/2 cup plus 2 tbsp (75g) all-purpose flour or gluten-free flour blend
- 6 oz semisweet chocolate chips, preferably Guittard or similar high quality brand
- 1 tbsp heavy cream
- Make the Brownie Batter: Combine the butter and chocolate in a medium heavy saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat and let cool a little (so you won’t scramble the eggs when you add them in the next step).
- In the bowl of your standing mixer, beat the eggs and both sugars on low speed just until smooth. (For gluten-free, beat the eggs and sugar on medium-high speed until light and fluffy - this will help add lift and structure to the brownies.) With the mixer running, vey slowly pour in the melted chocolate mixture (tempering the eggs slowly), mixing until fully incorporated and then beat in the salt and vanilla.
- Turn off the mixer and scrape down the sides of the bowl. Add half of the flour and beat on Low until blended in, then add the second half and again mix slowly to blend. Cover the bowl with plastic wrap and let rest for 20 to 30 minutes. This is especially helpful with gluten-free baking - the flours often benefit from having more time to fully absorb the liquids.
- Put a rack in the middle of the oven and preheat to 350°F.
- Butter a 9-by-13-inch baking pan. Line the pan with a sheet of parchment long enough to create handles on either end of the pan. This will help you remove the brownies from the pan later.
- Bake the Brownies: Retrieve the batter from the refrigerator and beat on medium speed for about 10 seconds. Pour the batter into the prepared pan and smooth the top, pushing it toward the corners until it covers nearly the entire bottom of the pan. It will fill in the corners as it bakes. Bake for 25 to 30 minutes, until firm to the touch and a toothpick inserted in the center meets a little resistance and comes out with moist crumbs attached. Transfer the pan to a wire rack to cool thoroughly. Run a knife around the edges to release the brownies.
- To Assemble: Using the parchment to help, lift the brownies out of the pan and set on a cutting board. If the parchment doesn't lift easily, place the pan over low heat on the stove - chances are the butter in the bottom of the pan has firmed up and a little heat will release the parchment much more easily. Using a sharp heavy knife, cut the brownies into 32 pieces. Pair them up, matching the sizes as closely as possible and placing them on a sheet of parchment set next to the stove.
- Make the Ganache: In a saucepan, stir together the chocolate chips and cream then melt over low heat, stirring until smooth. Turn off the heat but keep the saucepan on the burner.
- Dip the bottom of one of the brownies in the melted chocolate and set it on top of a matching brownie, sandwiching them together. If you use a fork to dip the brownies, you can push one edge into the chocolate, coating the edge and bottom, giving the brownies more luscious chocolate. Leave them on the parchment for at least 15 minutes to allow the chocolate to firm up, holding the two pieces together.
- Serve at room temperature. On hot days, keep them in the refrigerator until just before serving so the chocolate doesn’t melt.
- The brownies can be refrigerated, tightly covered, for up to 5 days or they can be frozen, well wrapped, for up to 2 weeks.
- Yield: 32 individual pieces or 16 sandwiched brownies
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