Ganache-Stuffed Fudge Brownies

This dessert has the potential to change your life.

I know you might think that’s a bit of a bold statement, and I know you might think I’m a bit of an exaggerator (I’ve bragged relentlessly about the Decadent Deep-Dish Pecan Pie and the Classic Carrot Cake with Cream Cheese Frosting, because they too can turn an acceptable life into a mind-blowing one), but you’ve got to believe me.

Reason #1 That This Dessert Will Change Your Life (for the better, naturally):
It’s made with the World’s Greatest Fudge Brownie, which you’ve heard a thing or two about. Like here, here, here, here and here. Oh, and here. And the recipe is on this and this which you can purchase here.

Reason #2 That This Dessert Will Change Your Life:
Ganache. I shouldn’t have to elaborate, but you know I will anyway.
I didn’t let ganache into my life until maybe five years ago. So in some ways I really only came alive around 2009. Had I known that the chocolate concoction was so goddamned good and so unbelievably easy, it would have taken a lot of four-star desserts to the elusive five-star level. I was missing so many stars for so long, friends. But now I know that if you smother anything in ganache, stars come out in droves. People swoon. Chocolate and cream melted together renders people starstruck.

It was only a matter of time that ganache would find its way between two thin layers of my brownie. And to help cap off 2013, I present you with this life-changer. It might become your new signature recipe.

Adapted from my World’s Greatest Fudge Brownie recipe…

4 ounces chopped unsweetened chocolate

(the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

Optional: 1 cup lightly toasted nuts &/or chocolate chips

GANACHE:

1 cup whipping/heavy cream

1 cup plus 2 tablespoons semisweet chocolate chips*
1. Preheat oven to 350° and grease a foil-lined, rimmed baking sheet (about 13 x 18″).
2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
4. Stir in nuts &/or chocolate chips if you so desire.
5. Spread batter evenly into prepared pan and bake for about 18 -20 minutes, or until no longer jiggly in center (and a cake tester comes out mostly clean of crumbs). Remove from oven and place on cooling rack to cool completely. Cut the giant brownie rectangle in half so you have two even 13 x 9″ rectangles.
6. GANACHE: Place chocolate in a large, heat-proof bowl. In a small saucepan, heat cream over medium-high heat until just about to boil, then pour over chocolate. Allow to sit for 5 minutes, then whisk until smooth. Allow to cool in fridge for about 1 ½ – 2 hours (to firm up to a spreading consistency; don’t be alarmed that it will be quite runny while it’s still warm- it WILL set).
7. Spread chilled ganache on one half of the baked brownie. Gently place the second half of the brownie on top, pressing gently to secure the brownie sandwich (and to ensure ganache oozes into any brownie crevasses). Chill in the fridge to set the ganache before slicing.
Tips:
- *The Importance of Using Awesome Chocolate: ganache is good because it involves chocolate and cream- two tastes and textures your mouth loves to love. But make it great by using premium chocolate. Believe me when I say that there is a reason that better chocolate costs more… you don’t have to order the ridonkulous Valrhona brand (although you DO deserve it), but at least go for the Ghiradelli brand. (Callebaut and Guittard are my faves, but there are so many good ones out there other than no-name brand.)
- Bittersweet chocolate would make an exquisite ganache, too. I switch it up every time I make the stuff, just to keep life interesting.
- Want neat slices? Chill first, then use a hot knife to slice (rinsing with hot water and wiping dry before each cut).
- Suffer from a severe chocolate addiction? Make a little more ganache and pour it on the top of the brownie-ganache-brownie sandwich while it’s still warmish and pourable. Allow it to set before slicing. (Another HUGE plus about ganache- it acts as an amazing pourable frosting over cakes and then sets… it’s just so lovely.)
- Freeze-friendly- yes, these are! Wrap tightly and save for “later”. (Yeah, right. Later.)
- ENJOY!
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December 14th, 2013 | More Sweets Please | No Comments | Tags: Brownies & Bars, Chocolate, Icing