These rich chocolate brownies have chocolate chunks throughout and a whipped caramel ganache topping that makes these an indulgent sweet and salty dessert.
Author:Kate Wood, adapted from Alice Medrich
For the brownies:
10 tablespoons unsalted butter
1–1/4 cups sugar
¾ cup unsweetened cocoa or Dutch-processed cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour
¾ cup semisweet chocolate chips
For the ganache:
¾ cup (4 ounces) semisweet chocolate chips
¼ cup sugar
1 tablespoon water
½ cup heavy cream
Fleur de Sel, if desired
Preheat the oven to 325 degrees. Lightly grease an 8” pan and set aside. For easy removal from the pan, feel free to line your pan with a large sheet of foil prior to greasing.
In a double boiler over simmering water, combine the butter, sugar, cocoa powder, and salt. Stir regularly to prevent scorching until butter has melted and the mixture is slightly heated. Remove from heat and use a hand mixer or whisk to stir in the vanilla and eggs and then fold in the flour and chocolate chips. Spread the batter into the pan and bake until a toothpick inserted comes out clean, about 22-25 minutes.
In the meantime, begin to prep your ganache. Place the chocolate chips in a small mixing bowl. In a small saucepan over medium heat, combine the sugar and water and stir just until the mixture begins to bubble. Stop stirring and allow the mixture to cook. You can gently swirl the pan occasionally to encourage even browning. Once the mixture turns to an amber golden color, remove the pan from heat and carefully whisk in small bits of the cream at a time until it is all incorporated. Be careful- the mixture will bubble and sputter. Put back on heat to stir until the mixture is smooth and then pour the caramel mixture over top of the chocolate chips. Gently stir with a whisk until the mixture is smooth. Pop the ganache into the fridge and stir it every 10 minutes for about 30 minutes until it thickens to a spoonable mixture. It will feel about as loose as Nutella. Go ahead and spread the mixture onto the cooled brownies, or, if desired, whip the mixture with beaters until it lightens and fluffs up. Spread the whipped mixture onto the brownies and sprinkle with a small bit of the fleur de sel. You can refrigerate prior to cutting for neat slices or just dive right in!