I guess I have commitment issues with brownie recipes, but I never get tired of trying out new ones. Just when I think the last brownies I made are the best ever and will be my permanent go-to brownie recipe — I try something new.
So here I go again. This was another experiment. I had leftover white chocolate that I wanted to use. So I tried a fairly traditional brownie recipe, added white chocolate chunks and topped it off with a sprinkling of sea salt, white chocolate ganache and dark chocolate shavings. It’s not traditional but adding a ganache frosting to a brownie and a bit of sea salt elevates a simple recipe.
These are extra rich and delectable.
I was feeling guilty because I owed Mei her two dozen cookies from her Game Night win but I hadn’t gotten around to making them. I offered her leftover brownies to assuage my guilt. She got lost in the brownies and forgot about the cookies, for now.
P.S.: Cut these quite small: They are rich.
WHITE & DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE GANACHE
EVENT: 2nd Annual Apps & Alcohol
YIELD: One 9 X 13-Inch Pan
For the brownies
12.5 ozs dark chocolate cut into chunks (I used Trader Joe’s giant bar of dark chocolate)
3 1/2 sticks unsalted butter
6 large eggs
2 1/2 cups granulated sugar
1 2/3 cups all purpose flour
1 cup dark cocoa powder (I use Droste but any Dutch process will work)
1 cup roughly chopped white chocolate
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
For the white chocolate ganache
3 cups white chocolate chips or chunks
1 cup heavy cream
Pinch of salt
9 X 13-inch baking pan lined with parchment paper
Make the brownies:
1. Preheat oven to 350 degrees.
2. Melt the dark chocolate and butter either in a microwave or top of a double boiler on the stove. Set aside to cool.
3. Sift flour, cocoa, cinnamon together.
4. In a separate bowl, beat the eggs with the granulated sugar until pale and creamy.
5. Stir in the chocolate mixture.
6. Stir in the flour mixture and mix until thoroughly combined.
7. Mix in chopped white chocolate.
8. Pour into lined baking pan and sprinkle with sea salt.
9. Bake 40-45 minutes. Cool completely in pan.
10. When completely cooled, frost with ganache, or wrap tightly and freeze until party, or eat immediately as is.
Make the ganache:
1. Put all the chocolate in a glass or stainless bowl. (Don’t use plastic or aluminum.)
2. In heavy saucepan, heat the cream and salt until it just comes to a boil.
3. Remove from heat and immediately pour all of the cream over the chocolate, making sure all the chocolate is submerged under the cream.
4. Place a dish lid or cookie sheet over the bowl and let it sit 10 minutes.
6. Stir with a whisk until no lumps remain.
7. Cover with plastic wrap pushing the wrap down until it touches the ganache.
8. Let it sit overnight or when cool refrigerate until use.
9. Frost generously.
OPTIONAL: If you have extra chocolate, use a vegetable peeler and make chocolate shavings to top ganache.