Ingredients

The following ingredients have 14 Servings
  • For the brownies:
  • 2 cups all purpose flour
  • 1 ¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • ⅛ teaspoon of salt
  • For the ganache:
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon vanilla or almond extract
  • 1 tablespoon unsalted butter, room temperature
  • ⅛ teaspoon salt

Instruction

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly coat with butter or cooking spray. Set aside.
  • In a large bowl or mixer, cream butter and sugar together for 3-5 minutes, or until fluffy and lightened in color. Add vanilla then eggs, one at a time.
  • Next, incorporate dry ingredients; first the unsweetened cocoa powder followed by a pinch of salt. With mixer set to low speed, slowly add in flour in 3 batches. Batter is finished once flour is just combined - avoid over mixing.
  • Pour batter into baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before topping with ganache.
  • For the ganache, heat heavy cream in a saucepan on medium-high until just boiling. Pour cream over the chocolate chips and stir to melt.
  • Add vanilla extract, butter, and a pinch of salt for added flavor. Ganache is ready once chocolate is completely melted.
  • Cool for 5 minutes before pouring over top of brownies. Refrigerate to set ganache frosting. Cut into squares to serve. Enjoy!