Prep Time: 50 min (includes Ganache)
Cook Time: 25 min
Total Time: 1 hour 15 min (includes Ganache)
If you need a little sweet something , look no further than my Best-ever Brownies! They’re rich, dense, decadent and SO easy to make!
Whenever you bake a bar-type cookie, line the baking pan with foil, leaving enough of an over-lap to be able to lift the entire baked good out of the pan before cutting. For the most uniform cuts, break down the brownies by cutting the entire pan in half, then each half in half, then in half again — and keep going until you get the size brownie you want.
I make extra pans of brownies and freeze them, well wrapped in foil, uncut and unfrosted. I like to frost them still frozen. Flip the brownie over and frost the smooth bottom side with an offset spatula. Cut them semi-frozen, too. It creates a nice clean cut. (Wipe your knife blade on a damp paper towel in between cuts to keep things tidy)
I like to cut them into rectangles and then flatten mini cupcake papers and put a brownie in each one for a pretty, bakery-style look.
Here are links to other favorite chocolate recipes
Preheat oven to 350°F. Line a 9 x 13-inch baking dish with foil; spray foil with non-stick spray.
Place chocolate and butter a large microwave safe bowl; heat 2 minutes or until butter is melted. Stir until chocolate is melted and mixture is smooth. Stir in sugar. Stir in vanilla extract, then eggs one at a time, stirring well after each addition. Mix in flour, a little at a time, stirring until uniform. Pour batter into prepared pan; bake 25 minutes, or until toothpick inserted in center comes out with fudge-y crumbs. Cool completely. Invert pan and remove foil. When completely cool, frost with ganache and cut into rectangles.
(Note: Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spread-able consistency)
Pour cream into a microwave safe container; heat on full power 1 ½- 2 minutes or until very hot.
Place chocolate in the bowl of a food processor fitted with a metal blade. Finely chop chocolate.
With motor running, pour hot cream through the feed tube and process just until the chocolate is melted and smooth.
Let stand at room temperature until a thick but spread-able consistency is reached, or refrigerate until ready to use.
|Yield:||One 9 x 13-inch pan|
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
1 cup flour
Dash of salt (mixed with flour)
1 cup heavy cream
8 ounces semisweet chocolate, chopped
to you by Amy Tobin
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