Espresso Brownies with Dark Chocolate Ganache
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
8 oz unsweetened baking chocolate12 oz butter12 oz eggs24 oz sugar0.12 oz salt1/2 oz vanilla1/2 oz instant espresso powder/coffee16 oz all purpose flourIngredients for Ganache Filling:12 oz of dark chocolate discs or bittersweet chocolate1 1/4 cups heavy cream2 teaspoons espresso powder/coffee
Preheat the oven to 325F. Grease and flour two 9¡åx13¡å sheetpans or 3 9¡å square pans. Set aside.
Melt the chocolate and butter together in a double boiler. Let the mixture cool to room temperature. Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip. Whipping to a foam reates more leaveningm resulting in a more crumbly, less fudgy brownie.
Gently fold in with the chocolate mixture. Sift in the flour and gradually fold in the wet batter and mix thoroughly. Pour equal amounts into your baking pans and bake for 45-60 minutes or until toothpick comes out clean when poked in the center.
For Ganache filling:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in espresso powder. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
To assemble brownies, pour the ganache filling evenly onto one sheet pan. Very carefully take the second sheet pan and place on top of the first, sandwiching both brownies together.
***Helpful til: By freezing/refrigerating the brownie beforehand will make assembly easier.
To make brownie bites, simply cut your brownies with a 2-4¡å round cookie cutter. Dip the tops of the brownies in ganache (see recipe above) and set aside on wax paper. To finish, drizzle the tops with more ganache and garnish with whipped cream and edible flowers. You can use different toppings like sprinkles, fruit etc ¡ª be creative!
This recipe makes about 16-20 brownie bites.
Number of Servings: 20
Recipe submitted by SparkPeople user C_ANEMONE.
Melt the chocolate and butter together in a double boiler. Let the mixture cool to room temperature. Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip. Whipping to a foam reates more leaveningm resulting in a more crumbly, less fudgy brownie.
Gently fold in with the chocolate mixture. Sift in the flour and gradually fold in the wet batter and mix thoroughly. Pour equal amounts into your baking pans and bake for 45-60 minutes or until toothpick comes out clean when poked in the center.
For Ganache filling:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in espresso powder. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
To assemble brownies, pour the ganache filling evenly onto one sheet pan. Very carefully take the second sheet pan and place on top of the first, sandwiching both brownies together.
***Helpful til: By freezing/refrigerating the brownie beforehand will make assembly easier.
To make brownie bites, simply cut your brownies with a 2-4¡å round cookie cutter. Dip the tops of the brownies in ganache (see recipe above) and set aside on wax paper. To finish, drizzle the tops with more ganache and garnish with whipped cream and edible flowers. You can use different toppings like sprinkles, fruit etc ¡ª be creative!
This recipe makes about 16-20 brownie bites.
Number of Servings: 20
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 484.5
- Total Fat: 27.4 g
- Cholesterol: 111.3 mg
- Sodium: 104.9 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 3.8 g
- Protein: 5.3 g
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