Recipes » Desserts » Ganache Brownies

Ingredients

• 1/2 lb. butter
• 1/2 Lb. plus 6 oz. 70 % good semisweet chocolate chips
   or cut chocolate (Valrhona or Callebaut)
• 3 oz. 100% chocolate (unsweetened) (Valrhona or Callebaut)
• 3 eggs
• 2 tbsp. espresso granules
• 1 tbsp. vanilla
• 1 cup sugar
• 1 cup plus 1/8 cup flour
• 2 tsp. baking powder
• 1/2 tsp salt
• 1 1/2 cups chopped walnuts

Preparation

Oven: 350F

butter and flour 1/2 a  12 x 18 x 1 sheet pan. Separate the halves with a folded piece of tin foil, 1 inch tall.

Melt butter, 1/2 lb. semisweet choco, and 3 oz. unsweetened choco in a double boiler. Allow to cool slightly.

Bowl: stir (do not beat) the eggs, espresso, vanilla, and sugar.
Stir in the warm ganache and allow to come to room temp.

Sift the cup flour in a bowl with the baking powder and salt.
Add the cooled mixture.
Toss the walnuts and the 6 oz. choco with the 1/8 cup flour, and add to the batter.

Pour into a baking sheet.
bake 20 minutes, then rap the sheet to get rid of air bubbles.
Bake another 15 minutes, until a toothpick comes out clean.
Cool, refrigerate, cut into squares.