My Mom sent me this brownie recipe a few years ago. I wasn’t sure if it would work at altitude, but to my surprise the brownies turn out perfectly every time I bake them. They are moist with a rich chocolate flavor. This recipe is really delicious as is but I like to add a variety of toppings to the brownies, such as caramel sauce, chopped peanut butter cups or chocolate frosting. Today, I wanted something extra chocolatey so I made a ganache frosting with semisweet chocolate. I was supposed to wait for the ganache to set before I cut the brownies, but as you can see from the photo above, temptation got the best of me. Oh well. The brownie was delicious.
Brownies with Ganache Frosting
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup butter, melted
- 3 large eggs
- 1 tsp vanilla
- 1 cup chocolate chips
- Set your oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch metal baking pan. Note: If you want thicker brownies, you can use a 9 x 9 inch pan and adjust the baking time. You’ll need to bake the brownies for 10 mins longer and make sure to test the center to see if they are done.
- In a large bowl, stir the flour, baking powder, salt, cocoa powder and sugar until combined.
- Add the butter, eggs and vanilla and stir until blended. Mix in the chocolate chips.
- Spread the batter evenly into the greased pan.
- Bake for 28-33 minutes. Test with a cake tester or toothpick to make sure the center is fully baked.
- Remove from oven. While brownies are cooling, prepare the ganache.
- 10 oz semisweet chocolate pieces
- 1 cup heavy cream
- 2 tbsp butter
- Melt chocolate, cream and butter in a double boiler over medium heat.
- Whisk until completely melted and combined.
- Pour the ganache over the cooled brownies.
- Refrigerate the brownies until the ganache is set, about one hour.