Another day, another brownie. I personally never tire of trying new brownie recipes in my quest for the most "perfect" fudge brownie. I have tasted a lot of brownies and I think this one might be very close to perfect. These brownies are rich, fudgy, moist, studded with chocolate and then topped of with ganache. Could it get any better?
Triple Chocolate Fudge Brownies
Recipe from Completely Delicious
1 unsalted butter, cubed
9 ounces bittersweet chocolate, chopped
11/2 cups granulated sugar
2 teaspoons vanilla extract
1 tablespoon instant espresso
1/2 teaspoon salt
1 cup all purpose flour
1 cup bittersweet chocolate chips
For the ganache
1/4 cup unsalted butter, cubed
5 ounces bittersweet chocolate
Preheat oven to 325. Line a 9" square baking pan with parchment paper.
In a medium saucepan set over low heat melt the butter and chocolate, stirring frequently. When melted and smooth remove from heat and stir in the sugar. Add the eggs one at a time making to sure incorporate each one. Stir in the vanilla and the espresso. Gently stir in the flour and the salt, stirring only until the streaks of flour are almost gone. Stir in the chocolate chips. Pour the batter into the pan and smooth the top. Bake 30-40 minutes or until the edges are firm, the center should be almost set. Insert a toothpick into the center, remove where there are some crumbs attached. Remove from oven and let cool.
To make the ganache: Place the butter and the chocolate in a glass bowl and set over a pan of simmering water. Stir frequently until the mixture melts. When the mixture is melted remove from heat and let cool for 10 minutes. Pour the chocolate ganache over completely cooled brownies and smooth with a spatula.
Refrigerate for at least an hour. Then remove from refrigerator and cut, serve, enjoy!