Addie's Fabulous Brownies

When the weather outside is frightful, and I do mean frightful, we retreat to the indoors. That is satisfying for my five year old and myself, for about 5 minutes. Then we start bouncing off of the walls. We have dance parties, picnics by the woodstove, and we play dress. We read, we doodle, we chit chat. We discuss current events, like what would Scooby do? I start to loose my mind and break out into song whenever it feels right. My daughter starts to doubt my sanity. That's when I turn to my best friend. Her name is Butter. Butter helps get us through even the toughest cold snaps. I am pretty sure without it, mankind could not exist. Just a thought.

Addie and I lounging on a collection of "icebergs" which washed up along the shore.

Addie decided it was time for brownies. Wise choice! She's a smart one, and I revel at her kitchen skills. It must have been all of that practice with the Easy Bake Oven. Or being stuck in the kitchen with me since birth. Either way, it's a win, win. Addie chose a new recipe from a new cookbook I received for Christmas. It's called, Choclatique by Ed Engoron. The cover photo is a whisk dripping with chocolate. I fell in love at first sight. We made Double Chocolate Brownies.

 The recipe has you first making a dark chocolate ganache. Ganache is a sacred word. Not really, but it sounds like it. Ganache (gah-NOSH) was created when a chocolatier discovered that when hot cream is poured over chopped chocolate, and the mixture is stirred until velvety smooth, an ingredient is created that can be used in a tempting and mouthwatering variety of desserts, pastries, and confections. It's a thing of beauty. When ganache is warm and liquid, it can be poured over a cake or torte for a smooth, seamless, shiny glaze. If cooled to room temperature, ganache becomes a spreadable filling or topping for cakes, cookies, and bars. You see, ganache is your best friend too. Together with butter, you are in for a good day!



chocolate fingers. chocolate face. mmmmm chocolate!

Once you've made the dark chocolate ganache, the brownies are nothing more than melting our friend butter over a double boiler (a bowl placed over a pan of barely simmering water), beating eggs and sugar, and folding in a bit of flour. You've got this! You will have left over ganache, which Addie dipped things in, like bananas and also all ten of her fingers. The ganache keeps covered in the fridge for months. It's a good thing to have on hand when the temperatures drop and you need a confidence builder. A spoonful does wonders!


Double Chocolate Brownies

12 tablespoons unsalted butter
1 cup Dark Chocolate Ganache (recipe to follow)
4 large eggs
1 1/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 tsp salt
1 1/2 tsp vanilla
1 cup all-purpose flour, (I substituted almond flour with great results)
1 cup coarsely chopped milk chocolate

Preheat the oven to 350 F. Butter and flour a 13x9 inch baking pan.

Combine the butter and Dark Chocolate Ganache in a double boiler set over barely simmering water and stir until melted. Remove from the heat and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and brown sugar on high speed until creamy, 2 to 3 minutes.

With the mixer on low speed, beat in the salt and melted ganache, followed by the vanilla. Gradually beat in the flour just until no white streaks remain in the batter. Stir in the chopped milk chocolate.

Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25- 30 minutes, or until the brownies are set in the middle and a cake tester inserted into the center comes out slightly moist with batter. Cool in the pan, then refrigerate for about 15 minutes. Cut into 24 brownies.


Dark Chocolate Ganache

1 1/4 cups water
2/3 cup honey, maple syrup, or corn syrup
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 pound bittersweet chocolate, coarsely chopped
1 1/4 teaspoon vanilla

In a large, heavy saucepan, bring the water, honey cocoa powder, and salt to a boil over medium heat. Whisk until blended. Remove the pan from the heat.

Immediately add the chocolate and vanilla to the pan and whisk until smooth. Set aside for about an hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.