By TeksGlutes on September 19, 2008
"I found this one in the Boston Globe. I haven't made this one yet. The batter makes a thick brownie that is chilled after baking. The top is coated with a layer of rich chocolate ganache before the mixture is cut into squares. For both the brownie and the ganache, Chocolate Idol winner Blanche Ip recommends using a top quality bittersweet chocolate in the range of 66 to 72 percent chocolate liquor."
Serving Size: 1 (1649 g)
Servings Per Recipe: 1