Fudgy Brownies

Finally! The perfect brownie. Chewy, fudgy brownies with white chocolate ganache, garnished with chocolate curls. They’re thin, but dense and super rich in chocolate flavor.


Ingredients: Brownies (I got the recipe here)

10 tablespoons unsalted butter

1 and 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

White Chocolate Ganache

2 tablespoons heavy whipping cream

4 ounces white chocolate

Recipe: (Makes 15 brownies)

Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge.

White Chocolate Ganache

Put chopped chocolate into a small bowl. Pour heavy  whipping cream into saucepan and stir until simmering. Then pour half of the cream onto the chocolate and mix until smooth, then add the rest of the cream. Refrigerate the ganache for 45 minutes.

Put a bowl and the beaters (from the mixer) into the freezer for 15-20 minutes. When ganache has been in the fridge for enough time, remove bowl and beaters from fridge and scoop ganache into bowl. Whip the ganache until stiff peaks form, then spread on the cold brownies.

(Optional: Garnish with chocolate curls)