“Cakey Brownies”

1 cup unsalted butter ( I used salted butter)
2 1/4 cups sugar
1 1/4 cups Dutch process cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
1 tablespoon vanilla extract
5 large eggs
1/2 cup water
1 1/2 cups unbleached all-purpose flour
1 cup chopped walnuts or pecans (optional) *I didn’t put nuts in my batch*
1 cup chocolate chips (optional)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease a 9×13 inch pan. In a medium sized microwave bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Stir in the cocoa, salt , baking powder, and vanilla, Whisk in the eggs one at a time and add the water, stirring until smooth. Add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan. Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set both on the edges and in the center. Remove them from the oven and cool on a rack before frosting, cutting, & serving.
“Chocolate Ganache Icing”
1/2 cup heavy cream or whipping cream
1 cup chocolate chips or chopped semisweet or bittersweet chocolate
DIRECTIONS:
In a microwave safe bowl, or in a small saucepan set over medium heat, heat the cream until it’s very hot. You should see wisps of steam beginning to rise from it, and some very tiny bubbles around the edge. Add the chocolate chips to the cream and stir until smooth. Don’t panic – at first, the mixture will look disarmingly soupy, but keep on stirring. Eventually it will become a rich brown, thick, shiny spreadable icing.
**I stirred my Ganache for about 15 minutes and it still wasn’t thick enough to put on the brownies so I stuck it in the freezer for about 15 minutes. It was then perfect for spreading. Once I frosted them I then refrigerated then for a little while too.**
Source: PriscillaBakes
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