Tuesday, 26 June 2012

Fudge Brownies with Chocolate Ganache

Fudge Brownies with Chocolate Ganache

150g butter
400g eating chocolate (dark, milk, mixture, doesn't matter, I used milk)
1 1/2 cups of brown sugar
3 eggs
2 teaspoons of vanilla extract
3/4 cup plain flour
140 grams of dark chocolate (either chips or chopped up)
1/2 cup of sour cream
3/4 cup of hazelnuts (not essential or you could always substitute by using some of your favourite chocolate with nuts in it)

Ganache
125ml cream
200gm dark chocolate 

1. Bring cream to the boil in a saucepan.
2. Pour hot cream over chocolate pieces and combine with a fork until smooth.
3. Set aside until cool and of a spreadable consistency. 

Brownie Method
1. Preheat oven to 160 degrees Celsius (fan-forced) and line a shallow baking tray with baking paper and chop up or break chocolate!


2. Melt butter and chocolate in a saucepan on low heat until combined and smooth. Set aside to cool for 10 minutes. (Cooling is important as you don't want the eggs to scramble in the chocolate, ew)


3. Stir in sugar, eggs and vanilla and proceed to slowly fold in flour. Add dark chocolate bits, sour cream and nuts.  


4. Pour mixture into prepared tray and bake for 40 minutes. The brownies should be covered with with foil for the last 20 minutes of baking.



5. Cool for 10 minutes on wire rack and then wrap tightly in glad wrap for an hour.
6. Once cool spread ganache over.
7. Serve and enjoy!



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