The Ultimate Dark Chocolate Brownies

The Ultimate Brownie
Just look at them.  Super dense.  Fudgy.  Chewy.  Crisp around the very edges and topped with a square of caramel chocolate so it oozes out when it’s cut.  Simply put: the best brownies you will ever eat.

The Bread Man made these a few years ago when we decided to host a Brownie Battle and invite about 20 of our friends to all bring brownies to taste test and enter into the competition for the Golden Whisk.  Yes, there was a golden whisk trophy.  We are serious about our food battles.  Matt baked these brownies and topped his with dark chocolate toffee bars, which is his favorite combination.  They tied up with another contender for Best Traditional Brownie out of about 20 pans of brownies!  When I went to make them last week, I bought Ghiradelli bars – the individually wrapped ones.  And I bought sea salt caramel (as seen pictured) and sea salt soiree with almonds to place on top of the batter.  Check it out, sinking down into the glossy batter…
Ultimate Brownies
This recipe is super simple and I nearly have it memorized.  We’ve adapted it from a stunning UK recipe and put it in slightly easier steps and terms for everyone.  I hope you make these soon.  If for nothing else than to cry with happiness.  It’ll happen.  And be creative with the type of chocolate bars you put on top!  There’s so many to choose from!  I thought if I were in the mood, a dark chocolate mint bar on top would be good.  Or dark chocolate and strawberry!  The fun thing about going with the individually wrapped bars is that it’s instant perfect portioning for cutting!  Have fun and let me know how you like them!

The Ultimate Dark Chocolate Brownie

The Ultimate Dark Chocolate Brownies
makes about 16 depending on how to slice it 😉

8 oz unsalted butter
8 oz dark chocolate chips (I use Ghiradelli 60%)
10 oz superfine sugar (I used Baker’s Sugar)
2 tsp vanilla extract
4 eggs
pinch of salt
5 oz cake flour
Your favorite chocolate bars for topping (I used these two kinds)

Preheat your oven to 400F.

In a double boiler (or a medium saucepan over low heat filled a couple inches up with water with a big heatproof glass bowl setting on top) melt the butter and chocolate together and stir with a rubber spatula until completely incorporated.  Gently stream in the sugar and whisk constantly until fully incorporated and smooth.  Whisk in the vanilla.  In a separate bowl, crack your eggs and lightly whip them up with a pinch of salt.  Take the bowl off the double boiler (if you haven’t already) and whisk in the eggs until smooth and then add the flour in two batches, stirring well to smooth out as many lumps as possible.

Line a 9×13″ pan with foil and spray with cooking spray.  Pour the brownie batter in the pan and smooth out the surface.  Dot the entire surface with chocolate bars and bake for 20 minutes.  It’s not going to look done, but take that sucker OUT and let it cool COMPLETELY before cutting.  Restrain yourself.  Plan ahead.  Gently lift the foil out of the pan and place the sheet of brownies on a cutting board and cut into squares.  Enjoy your life more than you ever have before. You’re welcome.

Double Dark Chocolate Brownies

 

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Chocolate Covered Espresso Brownies

Chocolate Covered Espresso Brownies

I was paid $25 to make this recipe.  Well, technically,  I was paid about $12.50, because Matt was paid the other half to make a loaf of his awesome bread.  Why?  Because an old co worker from his previous job had a Christmas party to go to and a twenty-five dollar limit to spend on a gift.  So he contacted us and said, “Make a couple things.”  The fun thing about these office party gift-exchanges is that the person whose gift got the most steals, or trades in the game, wins $100.

Gary won.  🙂 So I guess you could say these are $75 brownies.  Or $37.50.   Or probably less, because as I well know, it was most certainly Matt’s bread that won the contest.  Hey, Matt – guess what?  You won 1st place for your bread.  Only this time, instead of a $6 check like at the fair, some other guy got $100.  That’s better, right? 😉

The brownies were indeed, great.  I followed a recipe from Fat Witch Brownies (a most awesome brownie book) for an espresso brownie, and then I thought, “What could make this more show-worthy for a gift exchange?”  Covering it in a rich chocolate ganache!  Then, with some sprinkles of cocoa nibs, these brownies become a huge version of a chocolate-covered espresso bean, which in my opinion, is the ultimate adult candy.  They’re like one big “congratulations” for getting older.

And so are these brownies!  Enjoy!

Dark Chocolate Covered Espresso Brownies

Chocolate Covered Espresso Brownies*
worth $37.50

7 tablespoons unsalted butter
1/2 cup bittersweet chocolate chips
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
1 tablespoon hot water
1 cup AP flour
1/2 teaspoon salt
1 recipe dark chocolate ganache (see below)
cocoa nibs or crushed up coffee beans for sprinkling

Grease a 9×9″ baking dish with butter.  Dust with flour.  Or use that awesome flour spray.  Preheat oven to 350F.

Melt butter and chocolate in a microwave safe bowl at 30 second increments, stirring with a rubber spatula after each time, until smooth and melted.

Cream the eggs, sugar, and vanilla in a large bowl until smooth, then add the cooled chocolate mixture and continue beating until incorporated.

In a small dish, mix the espresso powder with the hot water until dissolved.  Add it to the chocolate mixture and continue to beat until well combined.

Measure the flour and salt and then sift together directly into the batter.  Mix the batter gently until well combined.

Spread the batter evenly in the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool on a rack for 1 hour.  Make your ganache while the brownies cool.  After they cool, cut them into 16 squares and gently remove and place on a drying rack, or on sheets of waxed or parchment paper.

Dark Chocolate Ganache*
makes 1 cup of goodness from the heavens

1/2 cup bittersweet chocolate chips
1/2 cup heavy cream

Over medium heat, place the heavy cream in a saucepan and bring to a boil.  Remove the saucepan from the heat immediately after it has just started to boil.  Pour the hot cream over the chocolate chips and let them sit for a minute.  Then, with a rubber spatula, gently begin mixing the chocolate in tiny circles in the center of the bowl.  You will think it will never incorporate.  Keep mixing.  You will think your cream wasn’t hot enough.  Keep mixing.  Chocolate demands patience.  Then, just like magic, the chocolate will deepen its color instantly and you will only have a few more stirs, incorporating the sides and scooping down to the bottom of the bowl, to end up with one, big, glossy, gorgeous bowl of thick, dark chocolate ganache.  Take this and spread over the tops and sides of your cut brownies and sprinkle the tops of your brownies with the nibs or crushed beans and let it cool till the ganache firms up.

*both recipes adapted only very slightly from Fat Witch Brownies.  Go buy this book for someone for Christmas.

EAT! ENJOY!