These are the richest, most delicious brownies you will ever eat.
If you don’t want to eat the whole pan, cook for friends. That’s the only way. You can’t only eat just one and cover them up. Remember that commercial for McCain Deep’n’Delicious cakes where the guy goes down to the freezer for a snack, sees the cake, eats a piece, puts it away and as he heads back to bed, pauses and looks back, then heads back to the freezer?1 It’s like that, only you actually know what’s in the brownies because you made them yourself, so you don’t have to feel guilty…well, at least too guilty.
This recipe is pretty simple, and, I think, self-explanatory. I have just a few things to mention:
I don’t use extra fancy chocolate for the brownies, just No Name semi-sweet. I’m not sure you’ll notice amongst all that butter and sugar. I would splurge on some good chocolate for the sauce. You can still get some pretty cheap, like at Bulk Barn. I used Callebaut for the sauce (pictured).
A giant, sturdy whisk is a must-have tool in the kitchen. I used it in all three components of this dessert. I seriously hate hand blenders; I find I can whip cream with my whisk in the same amount of time, there’s less to clean up and it impresses people. What’s not to love? You don’t have to “stir” either, you can just move the whisk in a back and forth motion, which is easier on the elbow.
The chocolate sauce couldn’t be simpler. It goes well beyond this application also: let the remainder cool in the fridge, form into balls, cover in cocoa powder and you have truffles. Homemade truffles! It’s that easy.
For the brownies:
- 7oz semi-sweet chocolate
- 1 cup unsalted butter
- 3/4 cup cocoa powder, sifted
- 1/2 cup flour, sifted
- 1 tsp baking powder
- 1 3/4 cup sugar
- 4 large eggs
Heat the oven to 350F.
In a wide bowl, over a pot of simmering water, melt the butter and chocolate. While waiting for the chocolate, add the dry ingredients to a separate bowl and stir to combine.
Once the butter and chocolate are melted, stir until smooth. Take the bowl off the heat and whisk in the dry ingredients. Stir to combine.
Add the eggs and whisk until you have a silky consistency.
Pour into a small cookie sheet lined with parchment paper and spread even. Pop into the oven for around 25 minutes. You don’t want them overcooked, so check around 20 minutes. They should still be a little gooey when they come out of the oven. A toothpick should not come out clean. Cool in the pan on a cooling rack.
For the chocolate sauce, for this application, 1/2 cup of each will be plenty:
- 1 part cream
- 1 part chocolate
Heat the cream in a small saucepan until simmering.
Pour over the chocolate.
Wait five minutes.
Stir until combined.
When ready to serve, whip around 1 cup of cream, cut generous squares of brownie. Add a dollop of cream on top of the brownie, and drizzle chocolate sauce over the whole works. And voila, instant
- I could only find the French version, though. [↩]