Brownies With Chocolate Ganache

by

Drop

POSTED Mon, December 23, 2019

Serves

8

Total Time

115 MINS

Calories

622

A traditional brownie recipe livened up with a creamy ganache to give a rich and extra-chocolatey finish.

recipe-image

    INGREDIENTS


  • Heavy cream icon
    Heavy cream

    150 g (about ½ cup)

  • Unsalted butter icon
    Unsalted butter

    18 g (about 1 ¼ tablespoons)

  • Dark chocolate icon
    Dark chocolate

    150 g (about 1 cup)coarsely chopped

  • Dark chocolate icon
    Dark chocolate

    90 g (about ½ cup)chopped

  • Light brown sugar icon
    Light brown sugar

    115 g (about ½ cup)

  • Granulated sugar icon
    Granulated sugar

    115 g (about ½ cup)

  • Egg yolk icon
    Egg yolk

    60 g (about 3)

  • All purpose flour icon
    All purpose flour

    40 g (about ¼ cup)

  • Cocoa powder icon
    Cocoa powder

    10 g (about 1 ¾ tablespoons)

  • Walnuts icon
    Walnuts

    75 g (about ¾ cup)chopped

  • Egg white icon
    Egg white

    90 g (about 3)

  • Cocoa powder icon
    Cocoa powder

    as needed

    METHOD


  • 1. Add heavy cream and unsalted butter to a clean saucepan
  • 2. Heat until just boiling - low heat
  • 3. Add dark chocolate to a clean medium bowl
  • 4. Pour cream into glaze
  • 5. Mix gently until completely melted
  • 6. Chill in fridge - 1 hr
  • 7. Pre-heat oven - 174°C
  • 8. Grease a clean square pan
  • 9. Add unsalted butter and dark chocolate to a clean small glass bowl
  • 10. Melt in microwave then set aside - low heat
  • 11. Add light brown sugar, granulated sugar and egg yolk to a clean large mixing bowl
  • 12. Whisk until thick - 5 min
  • 13. Mix chocolate mixture into batter then set aside
  • 14. Add all purpose flour, cocoa powder and walnuts to a clean medium bowl
  • 15. Mix dry ingredients into batter gently then set aside
  • 16. Add egg white to a clean large mixing bowl
  • 17. Beat until stiff peaks form
  • 18. Fold egg whites into batter gently
  • 19. Transfer batter to square pan
  • 20. Bake - 20 min, 174°C
  • 21. Let cool completely
  • 22. Spread glaze with brownies
  • 23. Sift cocoa powder into the brownies
  • 24. Cut

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