Fudgy Brownies Topped with Ganache
Jul 10, 2023
"This recipe combines several created by my friends and me. My friend JC taught me this fudgy brownie recipe that I keep in my back pocket for when I need it. My bestie Niki wowed me with how easy ganache was to make probably twenty years ago—and really, who doesn’t love chocolate on their chocolate?! Finally, pecans are my favorite, and I’ll put them on just about anything. I always have the roasted, salted pieces around, ready to throw in salads for the added crunch, to pulse for a breading, to snack on with some cheese, or to make into pralines, which I’ve been doing for as long as I can remember. This super quick and easy praline is a delicious topper for brownies. Of course, you can just toss some plain toasted pecans on top instead, and these brownies will still be amazingly delicious." -- Khela
This recipe was shared by Khela in Episode 4 of Season 2 of The Great American Recipe.
This recipe was shared by Khela in Episode 4 of Season 2 of The Great American Recipe.
- Servings
- 16 brownies
- Course
- Dessert
Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 pound 70% dark chocolate chips
- 6 large eggs
- ½ cup buttermilk
- ½ cup olive oil
- 1 tablespoon vanilla extract
- 2 cups packed brown sugar
- ⅔ cup white sugar
- 1½ cups all-purpose flour
- 1½ cups cocoa powder
- 2 teaspoons kosher salt
- 1 (16-ounce) package semisweet chocolate chips
- 1 cup heavy cream
- Easy-Peasy Sweet and Salty Pecans or plain toasted pecans, for topping
- Maldon salt, for finishing (optional)
For the Easy-Peasy Sweet and Salty Pecans:
- 1 cup packed brown sugar
- 4 tablespoons (½ stick) unsalted butter
- 2 tablespoons water
- 2 cups roasted and salted pecan pieces
Instructions
-
Preheat the oven to 350 degrees F. Grease a 13 × 9-inch baking pan.
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In a large saucepan, melt the butter over low heat, stirring occasionally. Add the dark chocolate and stir until melted and smooth. Remove the pan from the heat and let cool slightly.
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In a large bowl, whisk together the eggs, buttermilk, oil, and vanilla. Add the sugars and whisk well. Add the melted chocolate mixture and whisk until smooth.
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In a medium bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture, mixing until well combined. Pour the batter into the prepared baking pan and bake for 25–30 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Set aside to cool.
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To make the ganache topping, put the semisweet chocolate in a heat-proof bowl. Heat the cream in a small saucepan over high heat until it is simmering. As soon as it simmers, pour the cream over the chocolate, then cover the bowl and let it sit for several minutes. When removing the covering, take care not to let water droplets land in the ganache. After a few minutes, lightly stir the mixture with a whisk until the cream is incorporated and the ganache is smooth.
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Spread the ganache evenly over the top of the cooled brownies. Sprinkle the top with the pecans and a touch of Maldon salt.
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Combine the brown sugar, butter, and water in a large skillet and cook over high heat, stirring, until most of the water is gone, 2–3 minutes.
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For the pecans: Lower the heat to medium-high and let the sauce reduce for another minute. Stir in the pecan pieces and cook until all the pieces are nicely coated and begin to clump together, about 1 minute more. Spread them out in a single layer on a sheet of parchment paper and let cool completely.
