Chocolate Fudge Brownie Recipe
These are extra special brownies as you get two layers of brownie with a white chocolate buttercream filling then ganach goes on top! A very tasty dessert.
2 ounces unsweetened dark chocolate
3/4 stick (6 Tablespoons) butter
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup all purpose flour
White Chocolate Buttercream:
2 ounces baking white chocolate
1/4 cup heavy whipping cream
2 1/2 Tablespoons milk (any type is fine)
1 stick (1/2 cup) butter, at room temperature
3/4 cup plus 2 Tablespoons confectionersâ€™ sugar
5 ounces semi-sweet baking chocolate
1/4 cup extra-strong brewed coffee
5 Tablespoons butter, at room temperature
Preheat the oven to 350F.
Line a 9x9-inch baking dish with aluminum foil that goes up the sides for easy removal later and grease lightly with butter.
Melt the chocolate and butter in a saucepan over medium low heat.
Stir in the sugar.
Beat the egg in a small bowl, then stir in.
stir in the vanilla and the flour.
Use a whisk to mix all until smooth.
Pour into the prepared pan and place into the preheated oven.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove and place onto a cooling rack.
While the brownies are cooling, make the buttercream filling.
Place the white chocolate and whipping cream into a medium size saucepan and use low heat to melt the chocolate. Stir continuously until melted and combined into the cream.
Remove the saucepan from the stovetop and stir in the milk.
Transfer to a bowl and place into the refrigerator for 30 minutes to cool.
Using an electric mixer beat the butter in a mixing bowl until creamy. Add the confectioners' sugar and beat until light and fluffy.
Now beat in the cooled white chocolate mixture until buttercream is creamy and light.
Take the brownie from the tin and remove the aluminum foil. Slice the brownie into two layers.
Spread the buttercream over one layer of the brownie and put the second layer of brownie on top. Place into the refrigerator until the buttercream hardens slightly.
While brownies with buttercream are chilling make the ganache.
Chop up the chocolate into small chunks. Brew a small pot of strong coffee.
Put the chocolate piceces into the top of a double boiler or a saucepan over a pot of simmering water over low to medium heat. Pour the coffee over the chocolate and heat over low until the chocolate is smooth.
Remove from the heat and drop in the butter. Whisk until creamy.
Allow the ganache to cool, stirring occasionally.
The ganache is ready when the mixture gets nice and thick.
Remove the brownie from the refrigerator and spread the ganach on top.
Place the brownies back into the refrigerator.
To slice, lift the brownies out of the pan using the aluminum foil. Cut into pieces and serve as is or you can garnish with fresh berries and mint if desired.