- Brownie Decadence

BROWNIE DECADENCE
(very rich)


Brownies:

1 c. butter
4 squares unsweetened chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
1½ c. all purpose flour
1 tsp. baking powder
1 tsp. salt
1 c. white chocolate chips or shaved white chocolate (premium imported brand)


Ganache topping:

1 c. heavy whipping cream
2 c. premium chocolate chips
1 to 1½ c chopped, toasted pecans (optional)

Preheat oven to 350º. Prepare a 9 x 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled brownies. Press chopped, toasted pecans into the ganache. Let the ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate.


Notes:

(i) use 4 squares Baker's white chocolate;
(ii) use butter/margarine to prepare the pan, not Pam;
(iii) using a large knife, I chopped both the unsweetened and white chocolate;
(iv) I found it easier to make the ganache first and then it is ready when thebrownies are cooled;
(v) bake in the centre of the oven;
(vi) if using pecans I would leave them whole – they look more appealing;
(vii) do not use a Pyrex baking pan – I always find that I have less success with glass.