One thing that I am always on is a search for a good brownie recipe. I have some great ones but always feel the need to keep the search on. After these brownies, I felt pretty satisfied that the search could slow down. As said in Bon Appétit, where this recipe is from– ‘A thin ganache topping puts these brownies over the top. The key to perfectly moist, fudgy brownies is not to overcook them. As soon as the tester comes out with moist crumbs attached, remove the pan from the oven.’
I shared some with my friends Denise, Priyal and Mumtaz and they all approved that these were definitely good. Hence, it is being blogged!
- Nonstick vegetable oil spray
- 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup unbleached all-purpose flour
- 1 cup walnuts, toasted, coarsely chopped
- 3/4 cup heavy whipping cream
9x9x2-inch metal baking pan
- Position rack in the center of oven and preheat to 350F (175C).
- Line a 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray.
- Combine 6 ounces bittersweet chocolate and butter in a medium bowl set over over a saucepan of simmering water and stir until melted and smooth. Remove bowl from over water and cool until lukewarm, 5 to 10 minutes.
- Whisk eggs, sugar and vanilla extract, and salt in a large bowl to blend.
- Whisk in chocolate mixture.
- Stir in flour, then chopped toasted walnuts.
- Transfer batter to the prepared baking pan and bake until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes.
- Transfer pan to a cooling rack and let it cool completely.
- Bring cream to simmer in a small saucepan over medium heat. Remove from heat.
- Add remaining 6 ounces of chocolate to hot cream and let stand for 5 minutes to soften. Then whisk until melted and smooth.
- Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool temperature until topping is set, about 4 hours.
Can be made 1 day ahead. Cover and store at room temperature.
Using foil as an aid, lift brownie sheet from pan. Fold down edges. Using a large and sharp knife, cut brownie sheet into 25 squares, woping knife with hot moist cloth after each cut.