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Category: Bars
Prep Time: Cook Time: Total Time:
Non-stick baking spray
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup flour
1/4 teaspoon salt
Preheat the oven to 350. Line a 13x9 inch baking dish with tin foil; spray foil with non-stick baking spray.
Place the chocolate and butter in a large microwave-safe bowl and heat for 2 minutes or until the butter is fully melted. Remove from the microwave and stir until the chocolate is melted and the mixture is smooth.
Add the sugar into the chocolate-butter mixture, stirring until it is fully incorporated. Next, add the vanilla extract and eggs, one at a time, stirring well after each addition.
Mix the flour in slowly, in small amounts, stirring until the mixture is uniform.
Pour the batter into your prepared pan, smoothing the top with the back of a spoon. Bake for 25 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool completely. Remove the foil to lift the cooled brownies from the baking pan, then frost generously with Chocolate
Ganache.
Cut the frosted brownies in half, then in half again to create four equal rectangles. Cut each rectangle in half again to create 8 equal pieces. Then cut each of the 8 pieces into 8 smaller bars to create 64 brownies.
Place the pieces into mini muffin papers and serve.
Tip: You can store your brownie bars in a single layer in an airtight container at room temperature for several days. Or make them far ahead of time: they will stay fresh in the freezer for 30 days.
Chocolate Ganache
1 cup heavy cream
8 ounces semisweet chocolate chips
Pour the heavy cream into a microwave-safe container and heat on full power 1 1/2 to 2 minutes or until very hot.
Place the chocolate chips in the bowl of a food processor or blender to finely chop the chocolate.
As the motor is running, pour the hot cream through the feed tube and process until the chocolate is melted and smooth.
Let the mixture stand at room temperature until it reaches a glossy color and thick but spreadable consistency.
Refrigerate the ganache in a covered dish until ready to use.
Tip: Ganache can be made 3 days ahead of time and chilled in a covered dish. Be sure to let it stand at room temperature 2 to 3 hours to soften it to a spreadable consistency before frosting your brownies.
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Ganache Glazed Brownie Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
Non-stick baking spray
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup flour
1/4 teaspoon salt
Preheat the oven to 350. Line a 13x9 inch baking dish with tin foil; spray foil with non-stick baking spray.
Place the chocolate and butter in a large microwave-safe bowl and heat for 2 minutes or until the butter is fully melted. Remove from the microwave and stir until the chocolate is melted and the mixture is smooth.
Add the sugar into the chocolate-butter mixture, stirring until it is fully incorporated. Next, add the vanilla extract and eggs, one at a time, stirring well after each addition.
Mix the flour in slowly, in small amounts, stirring until the mixture is uniform.
Pour the batter into your prepared pan, smoothing the top with the back of a spoon. Bake for 25 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool completely. Remove the foil to lift the cooled brownies from the baking pan, then frost generously with Chocolate
Ganache.
Cut the frosted brownies in half, then in half again to create four equal rectangles. Cut each rectangle in half again to create 8 equal pieces. Then cut each of the 8 pieces into 8 smaller bars to create 64 brownies.
Place the pieces into mini muffin papers and serve.
Tip: You can store your brownie bars in a single layer in an airtight container at room temperature for several days. Or make them far ahead of time: they will stay fresh in the freezer for 30 days.
Chocolate Ganache
1 cup heavy cream
8 ounces semisweet chocolate chips
Pour the heavy cream into a microwave-safe container and heat on full power 1 1/2 to 2 minutes or until very hot.
Place the chocolate chips in the bowl of a food processor or blender to finely chop the chocolate.
As the motor is running, pour the hot cream through the feed tube and process until the chocolate is melted and smooth.
Let the mixture stand at room temperature until it reaches a glossy color and thick but spreadable consistency.
Refrigerate the ganache in a covered dish until ready to use.
Tip: Ganache can be made 3 days ahead of time and chilled in a covered dish. Be sure to let it stand at room temperature 2 to 3 hours to soften it to a spreadable consistency before frosting your brownies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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