How can I describe the amazing taste of chocolate, the pleasure that overflows you from the very first bite and the warmness that these brownies bring to your heart? I simply can’t. This recipe is one of my favorites (as you have already understood) and I chose it to be my first post without any thinking. I know that everyone of you has one favorite brownies recipe but please give this a chance and you will not regret it.
- for the brownies
- 115 gr unsalted butter
- 115 gr unsweetened chocolate
- 200 gr sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 105 gr all-purpose flour
- 65 gr walnuts
- for the ganache icing
- 120 ml heavy cream
- 120 gr semisweet chocolate
First of all you have to toast the walnuts.
Preheat the oven at 175 °C (350 °F), line a cake pan with a baking paper, spread the walnuts and toast for 5 minutes.
Let them cool and then chop the nuts.
For the brownies
Preheat the oven at 160 °C(325 °F).
Melt the butter (cut into small pieces) with the chocolate (chopped) over medium heat stirring occasionally.
Remove from heat and add the sugar, the eggs and the vanilla extract stirring after each addition to incorporate.
Add the flour and the nuts and mix until just combined.
Pour the batter into a buttered 20 cm square cake pan and bake for 25 minutes.
Remove from the oven and let cool.
For the ganache
Chop the chocolate in a mixing bowl.
Over medium heat bring the heavy cream just to a boil and pour it over the chopped chocolate.
Let stand for 1 minute and then mix until smooth.
Let the ganache cool for a little while stirring often to make it smooth and shiny.
Pour it over the brownie.
To cut to pieces you have to wait until the ganache is firm enough.
Recipe from “The Great Book of Chocolate” by David Lebovitz (Downtown Bakery Brownies)
p.s. Sorry about my mistakes in English, I don’t speak very well and obviously I don’t write very well either. Sorry!!! I will try to improve. If you have some observations please contact me, I will be very glad to hear everything you have to say.