Fudgy, Chewy, Cakey Best Brownies
A luscious, but easy brownie recipe full of chocolate flavor.
Equipment
- small and medium mixing bowls
- cooking spray
Ingredients
Brownies
- 2/3 cup all~purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- vegetable cooking spray
- 2 ounces unsweetened chocolate morsels
- 2 ounces bittersweet or semisweet chocolate morsels
- 2 ounces cocoa
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup raspberries washed and dried
- 1 egg white whisk with 1 teaspoon water
Ganache
- 8 ounces semisweet or bittersweet chocolate
- 1 cup 1 cup heavy cream
- ⅛ teaspoon kosher salt
Instructions
Brownies
- Adjust oven rack to lower-middle position and preheat oven to 350˚F.
- Whisk flour, salt, and baking powder in a small bowl; set aside.
- Cover the sheet pan with foil. Spray with cooking spray.
- Place the chocolate pieces and the butter in a stainless bowl. Place over a saucepan with 1 - 2 inches of water. Bring to a simmer. Stir the chocolates as they melt. Do not allow the bottom of the bowl to touch the water.
- Remove the bowl from the heat and whisk in the cocoa powder, sugar, and vanilla extract.
- Add the eggs, 1 at a time, whisking thoroughly between additions, until thoroughly combined.
- Add the dry ingredients; whisk until just incorporated. Use a rubber spatula to do the final stirring.
- Add the mini-semi-sweet chocolate morsels and stir with a wooden spoon until thoroughly combined.
- Pour the batter into the prepared pan, spreading the batter to cover the entire sheet pan. Bake until a toothpick inserted in the center comes out with barely wet crumbs, 30 - 35 minutes.
- Cool the brownies on a cooking rack for 5 minutes. use the foil to lift out the brownies. Cool completely on the rack for at least 2 - 3 hours.
Ganache
- Using the same saucepan you used to make the brownies, fill it again with about 2 inches of water.
- Set a bowl with the chocolate and the cream over the simmering water. Blend with a whisk until completely blended.
- Remove the ganache from the saucepan and allow to cool for a few minutes.
- Use a funnel to pour the ganache into a squeeze bottle.
Assembling the Brownies
- Gently toss the raspberries with the egg wash. Place the raspberries on a piece of parchment paper and sprinkle them with granulated sugar. Let sit while you prepare the brownie rounds.
- Use a 2~inch cookie cutter to make your best brownies into rounds.
- As you place the cookie cutter on the brownie, push straight down and then push the brownie out of the cutter.
- You should get 24 2-inch rounds, placing each new cutter right next to the previous one. Set the brownie rounds on a sheet pan. brownie pieces left after you've cut out the rounds.
- Reserve the brownie pieces left after you've cut out the rounds for other uses.
- Squeeze the ganache onto each brownie round in a zig-zag motion.
- Place a raspberry on top of each brownie round and serve.
Notes
NOTE: The ganache should be easily squeezable, but not runny. Test the consistency on a piece of parchment paper. Either put the plastic squeeze bottle in the fridge for several minutes if it's too runny or in the microwave if it's too stiff. (30 seconds at 50% power)
NOTE: It's always better to check the brownies 5 minutes before the end of back time. They will continue to bake for about 5 minutes. Don't overbake the brownies.
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