Rich, decadent brownies and sauce; who could ask for anything more?
I’ve made these at home and they are very easy to do.
Brownies
Ooey and gooey are best when it comes to brownies, and this brownie delivers.
Ingredients
-
215
g
Bittersweet or milk chocolate, chopped
-
180
g
Unsalted butter
-
318
g
Granulated sugar
-
1
t
Vanilla extract
-
1
t
Salt
-
4
each
Eggs
-
204
g
All-purpose flour, sifted
Procedure
-
-
Prepare the Anna potato pans for individual brownies or a 9 X 9 (or as close as you get) cake pan by buttering the inside.
-
Melt together the butter and chocolate in a large mixing bowl over a double boiler until just melted. Remove from heat.
-
Whisk the sugar, vanilla, and salt into the chocolate-butter mix. The mixture will start to get stiff and grainy. That’s okay. Add eggs, two at a time, and mix well after each addition. The batter will look broken at first but then come together after a few more stirs of the whisk. Fold in the sifted flour. Pour into a prepared pan and bake till just set in the center.
-
This recipe is the same one I used for years at the Governors Club. We baked them in individual tins which were grand for service but little is better than a big pan of warm melty brownies. Ovens, pan size, and altitude will impact the duration of baking. Remember that as the brownie starts to pull away from the pan even a bit, remove them from the oven.
Here's a link for the small pans I mentioned. This is not an affiliate, but this is where I bought them. They have lasted me years and I used them for more than just brownies. Mini-cakes, for one.
For those individual brownies, we took gooey to the next level with a small disk of ganache inside each brownie. When it was cut into, the gooey chocolaty center with the sauce and ice cream was pure decadence. As it should be.
If this interests you, send me an email and I'll explain our process. It's not hard, exactly, but does require some tools you may not have.
Anything chocolate is made better with more chocolate. In this case, this white chocolate sauce. Omit the mint if you prefer. I like that flavor.
This sauce will take color pretty well, so have at it for festive holiday presentations.
White Chocolate Sauce
This is an easy to make and super yummy addition to your desserts repertoire.
Ingredients
-
4
oz
Water
-
5
oz
Granulated sugar
-
1/4
C
Light corn syrup
-
as wanted
Fresh mint leaves
-
14
oz
White chocolate, broken into pieces
-
1/4
t
Salt
Procedure
-
Put the water, sugar, corn syrup and mint into a saucepan. Bring to a boil, stir to ensure the sugar is dissolved and remove from the heat. Cover the pot and allow the mint to steep 20 minutes. Remove the mint, stir in the white chocolate and strain.
-
For fun at holidays, dye the sauce with an appropriate color: red for Valentine’s, green for Christmas.
-
Keep the sauce refrigerated. Warm in very short cycles in a microwave or in a warm water bath.
In the restaurant, we used to keep this sauce in a squeeze bottle. Most people don't have those at home, me included, so any container which seals well is a good choice.
When my friend Chef Todd and I were looking for new desserts, we stumbled onto the idea of individual brownies. These were baked in round molds for symmetry and pretty and had melty ganache inside. A scoop of vanilla ice cream, some berries, and mint and sauce, and that was one lovely and decadent dessert.
Chips are fine here. If you have access to a higher cocoa mass chocolate, that makes a more flavorful brownie. The key part is to not overbake the brownie. When the brownie just starts to pull away from the edges of the pan, it is done.
Know what makes brownies better than white chocolate sauce? Ice cream.
Here’s my recipe for the ice cream base, creme Anglaise.
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