Simply Cocoa Brownies With Chocolate Ganache

Another week has passed again and Singapore starts Phase 2 of re-opening. Most activities can resume with safe distancing rules in place of course. I am thankful despite Covid, I am still working and earning but the regulations is getting stricter as days and months go by. Below is a photo which I'm gonna be asking for an apology to. I simply include it in my post for a better reminiscence of the past. I presumed my future grandchildren will be able to read my blog someday.

And so for the recipe: 

Simply Brownies, yes that's what I call these dark squares. I don't make it often because they're so rich and so delicious and...and I only bake this brownies for people I care about. I made a batch the other day and I left some in the fridge and someone is complaining, none other than my dear esposo, he has never eaten a slice yet according to him .. so I made another batch today.

Printable Recipe

Ingredients:

3/4 cup unsalted butter

1 1/4 cups super fine brown sugar

3/4 cup unsweetened  dark cocoa powder, preferably Dutch processed

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup sour cream 

1/2 cup semi sweet or bittersweet chocolate chips (optional)

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

In a small saucepan, heat the cream until it simmers a little.

Then remove from the heat, add in the chocolate chips.

Whisk or mix until well combined.

Pour onto the baked cooled brownie

Note: I suggest you do this once the brownie cools down

Direction:

Preheat oven to 325 degrees F (165-170 C)

Place the oven rack in the center of the oven.

Line the bottom and sides of an 8 inch (20 cm) square pan with aluminum foil.

The aluminum foil should hang about two inches (5 cm) over the sides of the pan 

In a small saucepan melt the butter.

Remove from heat and pour into a large heatproof bowl.

Stir (or whisk) in the sugar and cocoa powder.

Whisk in the vanilla extract and eggs, one at a time, mixing until the batter is nice and shiny.

In a small bowl, whisk together the flour, baking powder, and salt.

Fold this flour mixture into the batter.

Finally, fold in the sour cream and chocolate chips in case you want to add

Pour into the prepared pan and smooth the top.

Bake for about 28-30 minutes.

Remove from oven and place on a wire rack to cool to room temperature.

Proceed on making Chocolate Ganache and slowly pour it over.
Then, to make the brownies easier to cut, cover and place in the refrigerator for 6 hours or overnight.
When ready to cut the brownies, lift the aluminum foil out of the pan and, with a sharp knife, cut the brownies.

The simplest, yet the most addictive I've ever made and will be making. You don't even need a mixer..I simly adore these brownies, deliciously comforting. Lets eat, lets giggle and lets be merry.

Where's the party?

Saturday Sparks Best of the Month Scraptastic Saturday   Dare To Share  Saturday Mini Party  Happiness is Homemade Create Make Bake  Silver Pennies Sunday   Whats For Dinner Sunday  Love Your Creativity

Busy Monday  Inspire Me Monday  Over The Moon   Youre The Star  Menu Plan Monday Craftastic  Monday  The Hearth And Soul  Fabulous Party  Make It Pretty Monday  Handmade Monday  Little Cottage Link Party  Meal Plan Monday

Celebrate Your Story  Happy Now  Making A Home   Tasty Tuesday  Farm Fresh Tuesday  Fluster Buster  Party in your PJ's  All About Home

Wined Down Wednesday   Wonderful Wednesday   To Grandmas House   Your Whims Wednesday    Waste Not Wednesday  A Little bit Of Everything  Wow Me Wednesday  Penny Pinching Wednesday
Oh My Heartsie Wonderful Wenesday

Artsy Fartsy   Full Plate Thursday   Thursday Favorite Things   Encouraging Hearts   Grace at Home  Creatively Crafty  Simple Homestead  Friendship Friday   Friday@Fire Station  Create Bake Grow and Gather  Weekend Potluck  Fiesta Friday    Friday Favourites  A Morning Cup of Joe