View Large Image Brownies Recipe Brownie Get ingredients: 227 g (1 cup) butter (unsalted, any temperature) 4 eggs (200 g) (large, room temperature) 220 g (1 cup packed) brown sugar (dark) 243 g (1 1/3 cups) chocolate chips (semi-sweet, ~60% cacao) 114 g (2/3 cups + 1/4 cup) flour (all-purpose) 225 g (1 1/8 cups) sugar (white, granulated) 4 g (1/2 tsp) salt 14 g (1 tbsp) vanilla extract (pure) stand mixer baking pan microwavable bowl mixing bowl (small) spatula cooking spray (or butter) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the freezer (for chilling the brownies in the pan later). Line the baking pan with parchment paper. Grease the paper with cooking spray (or butter). Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Add to microwavable bowl: 243 g (1 1/3 cups) chocolate chips 227 g (1 cup) butter (chopped into about 8 pieces) Place the bowl in the microwave. Melt on high for 1 minute. Remove the bowl from the microwave and stir with a spatula. If the mixture is not smooth, continue microwaving in 30 second increments and stirring until it is smooth. Chill the chocolate in the fridge for a few minutes. (Use oven mitts to move the bowl.) Attach the paddle to the stand mixer. Add to stand mixer bowl: 225 g (1 1/8 cups) sugar 220 g (1 cup packed) brown sugar 4 g (1/2 tsp) salt Mix on medium speed until combined (about 30 seconds). Add to stand mixer bowl: 4 eggs (200 g) 14 g (1 tbsp) vanilla extract chocolate/butter mixture Mix on high speed until combined. Scrape the sides and bottom of the bowl after each addition. Add to small mixing bowl: 114 g (2/3 cups + 1/4 cup) flour Slowly add the flour to the stand mixer bowl. Mix just until the dry ingredients disappear. Do not over-mix. Pour the batter into the baking pan. If necessary, use a spatula to spread the batter evenly. Bake for 32 minutes (or until a toothpick comes out clean). Chill the batter in the freezer for 15 minutes. (Use oven mitts to move the baking pan. You don't need to wrap it in plastic wrap.) Chocolate ganache After the batter has chilled, leave the baking pan in the freezer, and make the chocolate ganache. Get ingredients: 182 g (1 cup) chocolate (milk chocolate, <=40% cacao) 60 g (1/4 cup) heavy whipping cream (35-40% butter fat) saucepan spatula Measure out (and chop if necessary): 182 g (1 cup) chocolate Add to saucepan: chocolate 60 g (1/4 cup) heavy whipping cream Place the saucepan on the stove. Set heat to the lowest setting. Using a spatula, stir constantly until the mixture is melted and smooth (about 9 minutes). Remove the saucepan from the heat. Assembly Remove the brownies from the freezer. Pour the chocolate ganache over the brownies. Optionally, add colourful mini-chocolate chips on top. Chill the brownies in the freezer for another 15 minutes. Remove the brownies from the freezer. Cut the brownies into rectangles.
