Chocolate Brownies with Chocolate Ganache

1 1/2 c. sifted all-purpose flour 1 tsp. salt 2 sticks unsalted butter 2 oz. bittersweet chocolate, coarsely chopped

4 oz. unsweetened chocolate, coarsely chopped 2 c. sugar 1 tsp. pure vanilla extract 4 large eggs

Preheat oven to 350. Sift the flour and salt together and set aside. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch. (Alternatively, you can melt the ingredients in the top of a double boiler over, but not touching, simmering water.) Add 1 c. of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl. Put the remaining 1 c. sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale and doubled in volume about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients. Pour and scrape the batter into an unbuttered 9-inch square pan - a heavy ceramic or glass pan is ideal. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing. They'll be perfect if they're just barely set and still pretty gooey. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 -x- 3 inch bars to serve. Yield: 12 bars

Chocolate Ganache

 Heat cream to simmer. Add semi-sweet chocolate chips and vanilla. Turn flame off and whisk.

Recipe Note: Ganache is a sauce or icing; cover the brownies with it or drizzle on serving plate. This is one of our most requested desserts at the Inn. Serve brownies warm with a scoop of vanilla ice cream.
 

Back To Dining Page