Hello everyone, hope you are all well.
Today’s temptations are scrumptious brownies dipped in a chocolate ganache, the perfect weekend treat…
Rich, moist and fudgy chocolate glazed brownies
- 1 cup (230 g) butter
- 2 1/4 cup (500 g) regular sugar
- 4 eggs
- 1 1/4 cup (155 g) pure unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1 tablespoon vanilla extract
- 1 1/3 cup (170 g) all-purpose flour
- 7 oz. (200 g) chocolate chips
Preheat the oven to 350 ˚F (180 ˚C).
If you happen to have a brownie pan, use it here, or line a 7 x 10-inch (18 x 26 cm) regular baking pan with baking parchment.
Melt the butter with the sugar until it looks shiny.
In a bowl, mix together the eggs, cocoa powder, salt, baking powder, instant espresso powder and vanilla extract. Stir until well blended, but do not overmix.
Add the melted butter mixture and stir to mix. Carefully fold in the flour, then fold in the chocolate chips.
Use an ice cream scoop to fill the brownie pan. If you are using a regular baking pan just pour the batter into the pan and smooth the surface.
Bake in the preheated oven for about 30 minutes. Leave to cool.
If you are using a regular baking pan, place in the freezer for 30 minutes before cutting into smaller pieces. There’s no need to do this if you are using a brownie pan as the brownies already are the perfect size and won’t need any cutting.
Chocolate Ganache Icing
- 1 cup + 1 tablespoon (250 ml) heavy cream
- 13 oz. (370 g) dark chocolate
Put the chocolate and the cream into a heatproof bowl. Sit the bowl over a saucepan of simmering water, stir until melted and shiny.
Dip the top half of each brownie into the lovely ganache. Twist them around to make sure the tops are completely covered. Leave to set.
Now nothing remains but to enjoy these delicious, fudgy brownies – I hope you are tempted.
Wishing you all a wonderful weekend, hugs from me to you.