This decadent treat has a soft brownie base and a smooth ganache top. Perfect for anyone who loves chocolate. Enjoy!
Ingredients
3 large eggs -room temperature
3/4 cup sugar
1/2 cup canola oil
2 tsp vanilla
1/3 cup cocoa powder
1/2 cup flour
1 tsp baking powder
1/3 cup chopped walnuts
1 cup mini chocolate chips
3/4 cup 35% whipping cream
Directions
- Line a 8x8 inch baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Put the cocoa powder, flour, and baking powder into a sifter.
- Gradually sift and whisk the dry ingredients into the wet ingredients.
- Fold in the walnuts.
- Pour the batter into the baking tin.
- Bake for 28-30 minutes or until you can pierce the middle of the brownie with a toothpick and it comes out clean.
- Keep the brownie in the tin until it’s cooled.
- Put the mini chocolate chips and the whipping cream in a small saucepan and heat on medium-low.
- Whisk often until the chocolate chips are melted and the mixture is smooth. This won't take long.
- Remove from the heat and cool. Whisk often as the ganache cools and thickens.
- Place in the fridge for 15 minutes so the ganache thickens a bit more. Whisk every 5 minutes.
- Pour the ganache on top of the brownie in the center. The ganache will spread out evenly.
- Place in the fridge for 20-25 minutes so the ganache sets.
- Carefully lift the brownie out of the tin.
- Run a knife along the edges of the brownie as you peel off the parchment paper.
- I find cutting the brownie with a bread knife works best. The ganache and the brownie will be really soft, so just cut straight down into the brownie to make a clean cut.
Comentarios