Double Chocolate Brownies
Fudgy chocolate brownies with a silky smooth layer of dark chocolate ganache. Cut them up in small squares for a sophisticated little treat!
Ingredients
Brownie batter:
- 5 oz 142g dark chocolate (60-70% cocoa solids) coarsely chopped
- 6 tablespoon 84g unsalted butter
- 2 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup 71g all-purpose flour
- ½ teaspoon salt
Ganache layer:
- 6 oz 170g dark chocolate finely chopped
- ½ cup 120ml 35% whipping cream
- 1 tsp 5ml corn syrup or honey
- 2 oz 56g milk chocolate for drizzling
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes. You can also use the microwave.
- Beat eggs with sugar in a large bowl using a whisk until pale, thick and fluffy. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 20-25 minutes. Transfer pan to a wire rack and let cool completely.
- For the topping, heat cream with corn syrup or honey in a small saucepan until it comes to a simmer. Remove from heat and add the chopped dark chocolate. Cover and let stand for 2 minutes then stir until smooth and glossy. Pour it over the brownies and spread in an even layer. Refrigerate for 1-2 hours until set. Drizzle with melted milk chocolate.
