tablespoon butter, unsalted, room temperature. (OK to sub 1 Tbl Coconut Oil)
Serving Size: 1 (123) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 319 g62 %
Total Fat 35.5 g54 %
Saturated Fat 21.5 g107 %
Cholesterol 108.9 mg
Sodium 44.2 mg
Dietary Fiber 5.5 g22 %
Sugars 37.8 g151 %
Protein 7.5 g
Heat oven to 350F; Butter and flour 13 x 18 half sheet pan.
In large, heavy-bottomed pot, melt butter over moderately low heat. When it's half melted, add chocolate and continue to melt two together, stirring often. Be sure to scrape bottom of pot and lower heat, if necessary, so chocolate doesn't scorch. when about three-courts of butter is melted, turn heat off and let rest of butter and chocolate melt from heat of pan.
Gradually stir in sugar. Continue to mix until most of the sugar is melted and mixture is smooth.
Add eggs, 1 at a time, beating vigorously with a wooden spoon until each is fully incorporated before adding next. Beat in vanilla. Add flour in 2 additions, m fixing just until blended.
Turn batter into prepared pan and spread out evenly. Bake 20 - 22 minutes. Top should be firm and brownies just beginning to separate from edges. Do not overbake. Insides should be soft and fudge.
Prepare ganache. Place chocolate bits into bowl. Warm cream in a pot until just simmering. Pour warm cream over chocolate and let stand until chocolate has softened, about 5 minutes. Place butter into bowl and blend all ingredients until smooth. Let cool a little before using.
Let cool completely, then spread ganache over pan. Cut into 3-inch squares.