Thursday, April 15, 2010

Fudgy brownies with gooey mint ganache

I long for a from-scratch brownie recipe that yields the same texture as a box mix.  That shiny crackled top, wonderfully chewy edges, just barely cooked through and gooey in the middle sensation.  Alas, I have not found one yet, so if you have one to share, please post it in your comments.  This recipe is good, particularly with the ganache on top, and one that I'll make's just not quite that brownie nirvana that I was hoping for.  I didn't add chocolate chips into the batter when I made this on Monday, but I will in the future.  The more chocolate, the better!  This recipe (minus the frosting) is from the Better Homes and Gardens 75th Anniversary edition cook book.

Fudgy Brownies with Gooey Mint Ganache

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 t. vanilla
2/3 cup all purpose flour
1/4 t. baking soda
1/2 cup chopped nuts (optional)
1 cup semisweet chocolate chips (optional...but not really)

1 cup heavy cream
2 cups semisweet chocolate chips
1/2 t. peppermint extract

Preheat oven to 350 degrees.  In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly.  Remove from heat, cool.

Grease an 8x8x2 or 9x9x2 pan.  Stir sugar into cooled chocolate mixture, then add the eggs one at a time, beating with a wooden spoon after each addition until just combined.  Stir in the vanilla, then the flour and baking soda.  If desired, stir in the nuts and chocolate chips.  Spread batter into the prepared pan.

Bake for 30 minutes for an 8x8 or 25 minutes for a 9x9, then cool on a wire rack.  To make the ganache, bring the cream to a low simmer in a medium saucepan, pull off the heat, and add the chocolate chips and peppermint extract.  Let sit for 5 minutes, then whisk until smooth.  Pour/spread over the brownies.  If you want it to set up, refrigerate for 20-30 minutes before serving (but I personally like it a little on the gooey side!)

***Please note that I corrected this recipe on 4/30 to include 2/3 cup flour.  If you printed it out before then you'll need to reprint :).


whiting family said...

I think that the heavens are laughing at me now, as I look longingly at these and realize that I will see you in two weeks and yet you won't have a kitchen to make them for me. The cruelty just never ends.......

Seriously though, I want to go on a spice shopping spree and want your input. If you were living on an island and couldn't get spices, except like oregano, which for some reason they put on everything here, what would you feel like you couldn't live without?

Nurse Heidi said...

Fear not, my faraway friend. The construction gods are on YOUR side - my interior demolition won't be in full swing for another 3-4 weeks! Therefore, I will be happy to please your palate with the treats of your choice. And the offer still stands for a place to stay as long as you don't mind a bit of mess!

My do or die list of spices:
Mexican: cumin, coriander, chipotle chili powder, chimayo chili powder (milder, and this is one of my fancy pancy ones I found in Denver), garlic powder, oregano (which you already have).

Other savory spices: bay leaves, thyme, rosemary, basil, celery seed (I use it in soups a lot), kosher salt, pepper grinder. Then there's all of my funny Indian ones, like turmeric, garam masala, etc. that you could probably skip :).

Sweet spices: cloves, cinnamon (Saigon or some other firey one), cardamom, ginger, nutmeg.

That's probably what I use the most. At least right off the top of my head. If I think of more, I'll come on back and add some.

Lisle said...


And as far as spices go, may I butt in and suggest Costco? They have the best cinnamon around, and sometimes you can pick up nutmeg there and cumin. It kind of varies through the year, but it's by far the most economical place to buy. And that cinnamon is to die for!! Buy at least two.

And Lawry's. Everyone needs that.

Anne said...

Hi, I'm a friend of a friend. I was going to make these yummy looking brownies and as I got started I didn't see the quantity of flour to use. could you share? thanks, Anne

Nurse Heidi said...

Oh good grief! I apologize for the error - heading upstairs right now to grab the cookbook and it'll be corrected in a jiff.