Do not walk, run to your kitchen and make these brownies now. You will not be disappointed. I brought these to my neighbors house and everyone was blown away. They are dense, delicious, and you need to eat them slowly to savor every bite. I almost passed right by this recipe when I found it in Bon Appetit because I am not a big fan of white chocolate. But, the brownie part seemed appealing enough to try it. The white chocolate ganache adds just a layer of cream that offsets beautifully with the rich chocolate. The cinnamon on top really gives it an extra kick. Thanks Bon Appetit for a wonderful recipe that is definitely a keeper.
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
White Chocolate Ganache:
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 5 tablespoons heavy whipping cream
- 1/4 teaspoon ground cinnamon
Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.
Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.
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