It may come as a surprise to you that I actually have not had very good luck finding brownie recipes. That is, of course, until recently. I’ve been reading The SoNo Baking Company Cookbook (which has just beautiful photos and recipes), and found the perfect brownie recipe (for now, at least).
I’ve tweaked it just a bit, and this is truly a recipe you must try. These brownies aren’t even that hard to make if you exclude the ganache (and even that part isn’t that hard). Plus, these are a crowd-pleaser: I brought them to a picnic a couple weeks ago and they were a HUGE hit!
To make this recipe super simple, just make the ganache in a glass measuring cup: it’s all in one place, and the only other dish you will end up dirtying is a fork.
- ½ cup heavy cream
- 4 oz dark chocolate
- 1 teaspoon vanilla
- ½ cup flour
- ½ cup cocoa powder
- ½ teaspoon coarse salt
- pinch of baking soda
- ½ cup (1 stick) butter
- 1 cup sugar
- 1 tablespoon corn syrup or honey
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup dark chocolate chips
- 1. Ganache (optional): Make ganache by heating heavy cream in a small saucepan. Allow to boil, then remove from heat. Place chocolate in the hot cream and let sit for 3-5 minutes. Mix with a fork until smooth. Chill in the fridge, stirring and checking the ganache every half hour until stiffened.
- 2. Preheat oven to 350F. Prepare an 8x8 in brownie pan with oil.
- 3. In a small bowl, combine flour, cocoa powder, salt, and baking soda.
- 4. Melt butter either in the microwave or in a saucepan over low heat. Add sugar and corn syrup/honey and mix. Whisk in eggs one at a time, then vanilla.
- 5. Add dry ingredients to butter mixture. Fold in chocolate chips.
- 6. Place batter in 8x8 inch pan, bake in the oven for 30 minutes. Test if cooked with a toothpick.
- 7. Allow to cool completely, then warm the set ganache in the microwave, stirring every couple of minutes to ensure even texture. Spread the ganache on top of the brownies. Allow to set, about an hour.