Tuesday, March 17, 2009

Hot Chocolate Brownies

Apparently I am on a chocolate binge lately so here is another one that you could be certain to attain world peace with. This is the first recipe I ever made from Picky Palate and it hooked me good.

½ c. unsalted butter
2/3 c. heavy cream (heated in microwave for 30 seconds)
2 Tbsp. hot chocolate mix
1 c. flour
½ c. unsweetened cocoa powder
½ tsp. salt (scant)
1 c. sugar
½ c. packed brown sugar
2 large eggs
1½ tsp. vanilla extract
¼ c. heavy cream
½ Tbsp. unsalted butter
¼ tsp. vanilla extract
2/3 c. semi-sweet chocolate chips

Preheat oven to 350ยบ F. Line 11”x7” pan with foil and spray with non-stick cooking spray. Melt the butter in a small saucepan over medium heat. Cook the butter, stirring frequently, for 6-8 minutes, or until light golden brown. Stir in cream and hot chocolate mix. Stir until well combined. Remove from heat. In medium bowl, sift together flour, cocoa powder and salt. In a large bowl, combine sugars, eggs, and vanilla and beat together, using an electric mixer on high speed, for 2 minutes. Reduce mixer speed to low and gradually add melted butter/hot chocolate mixture, and beat 1 additional minute. Gradually beat in flour, until just combined. Spread batter into pan, and bake for 35 – 40 minutes, or until a toothpick comes out with a few moist crumbs. Cool on a wire rack then put in freezer for an hour or two. This gives the brownies a better texture.
To make the ganache, heat the cream and butter in a small saucepan over medium heat, until hot, but not boiling. Remove pan from heat and stir in vanilla and chocolate chips, until well combined and smooth. Pour the ganache over the top of cooled brownies. Freeze or chill, until set, before slicing. You can also freeze the brownies for 20 minutes, frost and cool at room temperature.

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