Sunday, June 13, 2010
These are just real simple and really moist and chocolatey. I made them for BBQ we had where I made few other things including the Buttermilk Poundcake and Corn Pop Brownies and a Cherry,Apricot,Peach pie that I will be posting later on.
1 1/4 cups cocoa powder
1 1/4 cups flour
12 oz butter
3 cups sugar
2 tsp. vanilla
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan and bake for 45-50 minutes or until cake tester comes out clean.
9 ounces dark chocolate coarsely chopped
1/2 cup heavy cream
Making the Ganache
Put the chocolate in a large heatproof bowl and set aside.
In a small saucepan over medium heat, combine the cream and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and mixture is smooth. Whisk for another few minutes to cool the ganache slightly. Then pour over cooled brownies and put in the fridge until cooled completely.