From Doona Dooher (Food Network)
Yield: 12
Ingredients:
Brownies
1 cup unsalted butter (250 mL)
3 oz best-quality semi-sweet chocolate, finely chopped (90 g)
1 cup sugar (250 mL)
1/2 cup best-quality cocoa powder (125 mL)
1/2 cup mascarpone cheese, softened (125 mL)
3 x eggs
2 tsp vanilla extract (10 mL)
1/2 cup flour (125 mL)
1/4 tsp fine salt (1 mL)
Ganache
6 oz best-quality semi-sweet chocolate, finely chopped (170 g)
6 tbsp heavy cream (90 mL)
3 tbsp unsalted butter (45 mL)
Directions:
Brownies
Preheat the oven to 325 degrees F (160 degrees C). Butter the square pan.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into brownies comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Ganache
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture.
The ganache should be used for spreading while warm.
Subscribe to:
Post Comments (Atom)
Other option:
ReplyDeleteChocolate-Glazed Brownies
Adapted from Southern Living July 2001
Yield: 18 brownies
Ingredients
1 cup sugar
2/3 cup butter or margarine
1/4 cup water
2 12oz bags of semisweet chocolate morsels, divided
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup chopped pecans, toasted (optional)
Preparation
1. Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts.
2. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes.
3. Add cooled chocolate mixture to flour, baking soda, and salt stirring until blended; stir in eggs and chopped pecans (if using) until blended.
4. Spread brownie batter into a greased and floured 13- x 9-inch pan.
5. Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften.
6. Spread melting morsels over top to cover brownies. Cool on a wire rack.
The second recipe definitely needs to be in for longer. I think 350 deg for 30 minutes or 325 for at least 40 minutes because they are too soft otherwise.
ReplyDeleteDouble Chocolate Brownies
ReplyDeletefrom Martha Stewart Cookies
6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
One Bite Brownies
ReplyDeleteadapted from Grazing
makes 24 brownies
1/4 cup butter, softened
1-1/4 cups sugar
1 large egg
2 large egg whites
1 tsp vanilla
1 tsp instant coffee granules, dissolved in 1 tsp water
1 cup flour
1/2 cup cocoa
1/4 tsp baking powder
1/3 tsp salt
Preheat oven to 350°F.
In a large bowl, mix butter and sugar until well-combined. Add in egg, egg whites, vanilla and coffee, and mix until smooth.
In a medium bowl, mix flour, cocoa, baking powder and salt. (I should have sifted mine, as I was left with tiny lumps). Add to the egg mixture, and stir by hand until just combined.
Spray a mini muffin pan with non-stick cooking spray. Scoop an equal amount of batter into each cup. Bake for 12-15 minutes, until puffed, but still soft. Don’t overbake them!!!! Cool in the pan on a wire rack.