When it comes to the men in my life, dessert means two things:
2. More chocolate.
My guys love chocolate — the richer and more decadent the better. No wispy meringues, delicate cookies, or fluffy mousse. They want chocolate cake (with chocolate frosting), fudgy cookies, and brownies.
The minute I saw these ganache-topped brownies, I knew they would be a hit.
And with two birthdays, a graduation, and Father’s Day coming up in the next few weeks, I have a feeling I’ll be making them more than once.
I don’t think there will be any complaints …
adapted from Martha Stewart Cookies
4 T. (1/2 stick) unsalted butter
3 oz. unsweetened chocolate
1/2 c. flour
1/4 t. baking powder
1/2 t. kosher salt
1 c. sugar
1/4 c. whole milk
1 t. vanilla
4 oz. semi-sweet chocolate (chopped), or chocolate chips
2/3 heavy cream
Optional: sprinkles, chopped nuts, mini chocolate chips, non-pareils
Pre-heat oven to 325 degrees; grease a 9″ springform pan and line the bottom with a parchment circle.
Make the cake: Place butter and unsweetened chocolate in a bowl set over a pan of barely simmering water — stir till melted and let cool slightly.
Place eggs in the bowl of an electric mixer fitted with a whisk attachment. Beat on low till eggs are well mixed and frothy. Increase speed to medium and slowly add the sugar — beat for 4 minutes. Add the chocolate/butter mixture and vanilla; mix till combined.
Add the flour, baking powder, and salt — beat on low till well combined. Pour batter into your prepared pan — bake till a tester comes out with a few crumbs attached but is no longer wet (about 30 minutes). Let cool completely in the pan on a wire rack.
Make the ganache topping: Put chocolate into a small bowl. Heat cream till just simmering and immediately pour over the chocolate. Let sit, undisturbed, for 5 minutes and then whisk until smooth, shiny and completely emulsified. Using a rubber spatula, scrape the sides and bottom of the bowl to collect any chocolate that may have settled.
Let ganache cool for about 30 minutes, stirring every 10 minutes. Pour over the cooled brownies (still in the pan) — refrigerate for 30 minutes or overnight.
To serve: Let stand for 15 minutes at room temperature — decorate with toppings, if using. Release the pan and cut into wedges, wiping the knife clean with a hot damp cloth between each cut.
Brownies can be refrigerated in an airtight container for two days.