Chocolate Brownies

Guys!!! I am baking a cake for the first time. That too taking it to my uncle's place for christmas. All excited and nervous about the baking. I remember being an assistant of my elder sister who is a professional in baking cakes. But that was a long time ago. My mom was telling me to bake a fruit cake for Christmas but when I decided to bake a cake it was too late to soak the fruits in rum. Then finally decided to bake chocolate brownies. You can take a brownie to the next level by adding a layer of frosting. And that is what I did with these Chocolate Brownies. I started with a brownie that has a deep chocolate flavor and a dense fudge-like texture and top it with a smooth and glossy Ganache frosting. I am looking forward to taste it. These choclate rich brownies are delicious at room temperature, refrigerated, or even frozen — our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen. It is definitely going to be our treat on Christmas day as we are eagerly waiting for an end to the lent. 25 days of no sweets and chocolates are making myself and hubby craving for some. The stage was all set and so was I !! So take your seat folks, buckle up and enjoy the ride. The show is going to begin.

Recipe Source: joyofbaking.com


Ingredients

Chocolate Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Chocolate Ganache:

3 ounces (90 grams) semi sweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 tablespoon (14 grams) unsalted butter

Method

Chocolate Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. Pour into a buttered pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let it cool.

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room temperature and then spread the ganache over the brownies. I like to store these brownies in the refrigerator. They can also be frozen.

Makes 16 brownies.


I am sending this to Baking for Beginners -II

I am sending this to Divya's event http://divyascookbook.blogspot.com/2011/03/dulce-de-leche-browniesto-celebrate-3rd.html