sweet and salty brownies give them a run for their money!).
One Year Ago: Vacation Eats-Nashville & Charleston Part I
Two Years Ago: Arizona Recap
Ghirardelli Brownies with Chocolate Ganache
-1 1/4 cups cake flour (don't substitute--this is the key to the texture & density!)
-1/2 tsp salt
-3/4 tsp baking powder
-6 oz unsweetened Ghirardelli chocolate, finely chopped
-12 tbsp (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
-2 1/4 cups sugar
-4 large eggs
-1 tbsp vanilla extract
for the ganache-
-1 cup heavy whipping cream
-1 bag Ghirardelli bittersweet chocolate chips
1. Adjust oven rack to middle position. Preheat oven to 325F. Line a 9 x 13 dish with foil and spray with nonstick cooking spray.
2. In a medium sized bowl, whisk together flour, salt, and baking powder. Set aside.
3. In a large heatproof bowl set over a saucepan of almost-simmering water, melt chocolate and butter. Stir occasionally, heating until melted and smooth.
4. Remove from heat and gradually whisk in sugar. Add eggs, one at a time, whisking after each addition. Whisk in vanilla.
5. Add flour mixture in 3 additions, folding with a rubber spatula until batter is completely smooth.
6. Transfer batter to prepared pan. Using a spatula, spread batter evenly, making sure to fill into the corners of the pan.
7. Bake for 30-35 minutes, until an inserted toothpick comes out with a few moist crumbs. Remove from oven and place dish on a wire rack to cool.
8. Place chocolate chips in a large bowl. Heat whipping cream in a small saucepan just until it starts to bubble. Pour warmed cream over the chocolate and allow to sit for 1 minutes. Stir until chocolate is melted and smooth before pouring over brownies and spreading evenly with a spatula (can be done after brownies have been cooling for 10 minutes).
9. Lift brownies out of the pan with the foil. Cut into squares are serve. Brownies will keep, covered, for 3 days at room temperature.