My Version of Chewey Double Chocolate Brownies

My favorite thing to bake when I am in the mood is a dozen of Double Chocolate Brownies drizzled with hot chocolate ganache on top. I love it fresh out of the oven. Suggestions on the best chocolate brands to use are included at the end of this post. Happy baking! 🙂

Yield: 16 squares

Ingredients:

FOR THE BROWNIES

  • ¼ cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 2 cups All Purpose Flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cocoa powder
  • 1 tsp vanilla
  • 1/3 cup water
  • ½ cup peanuts

FOR THE CHOCOLATE GANACHE

  • 300 grams semi-sweet chocolate
  • 1 tbsp butter
  • 2 tbsp All Purpose Cream

Procedure:

  1. In a mixing bowl, beat butter and sugar until fluffy. Add the eggs one at a time, while beating continuously.
  2. Add the rest of the ingredients except half the nuts. Mix thoroughly.
  3. Pour into prepared brownie pans or 8×11″ jelly roll pan and spread evenly.
  4. Bake for 25 to 30 minutes. Cool then cut into squares.
  5. Top with Chocolate Ganache and sprinkle nuts on top.
  6. Enjoy!~

Procedure for Chocolate Ganache:

  1. In a double boiler, melt semi-sweet chocolate making sure not to over-heat the chocolates.
  2. When the chocolates are melted, add in butter and all purpose cream.
  3. Mix together until all ingredients are well-incorporated.

 My Favorite Chocolate Brands:

  • Ghirardelli Chocolate Powder
  • Ghirardelli Dark Chocolate Melts
  • Bensdorp Alkalized Chocolate Powder
  • Ricoa Dark Chocolate Powder

 

 

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