COCOA BROWNIES WITH BLUEBERRY GANACHE
Sinful and scrumptious! The blueberry ganache is what makes these dark chocolate brownies shine! Spend the extra money to purchase the best quality chocolate chips, it is worth every penny!
Provided by Sassy in da South
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil.
- Place the chocolate chips in a large bowl.
- Pour in the hot butter and let stand for 30 seconds.
- Stir until completely melted.
- Sift in the sugar and cocoa powder.
- Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool for 10 to 15 minutes.
- To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
- Place the blueberries and sugar in a small saucepan over medium heat.
- Cook and stir until mixture becomes sauce like and bubbly.
- Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
- Pour blueberry liquid over chocolate chips.
- Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
- Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
- Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
- The ganache should be used for spreading while warm.
Nutrition Facts : Calories 607.7, Fat 37.5, SaturatedFat 22.1, Cholesterol 170.2, Sodium 143.2, Carbohydrate 68.4, Fiber 4.1, Sugar 54, Protein 7.1
THE ULTIMATE BROWNIE
Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking.
Provided by Carol
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
- In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
- Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
- Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Nutrition Facts : Calories 378 calories, Carbohydrate 35.2 g, Cholesterol 84.8 mg, Fat 26 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 120.4 mg, Sugar 25.7 g
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
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