Ingredients
- 2 eggs
- 1/2 teaspoon salt
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 1 stick margarine
- 3 ounces unsweetened chocolate chopped
- 1/2 cup all-purpose flour
- Chocolate ganache for topping, recipe follows
- Special equipment: 9-inch round foil cake pan
Directions
Preheat oven to 350 degrees F.
Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.
Chocolate Ganache:
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
Yield: 3/4 cup
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By jilliannolde
Saint Amant, 57
on August 11, 2012
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My 6-year-old said, "These are better than a candy bar!" He was sooooo right! This is what you should take to any family gathering, bake sale, etc. They are very smooth and "truffly." Not classic brownie texture, so if that's what you're looking for, make something else. You have to try these, though!
By cookiecoo
on February 02, 2012
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A winner every time. I have never used a round pan for brownies, I use a rectangular one. Keep them in the refrigerator, it seems like the cold keeps them fresh and delicious! I also cut them in tiny squares because they are so rich and they look like a gourmet delicacy.
By Chef #1345909
alexandria, VA
on January 04, 2012
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This is a gem of a recipe. And its is ridiculously easy to prepare. Be advised that the one pitfall to the recipe is the ganache. The recipe calls for 1/2 cup chocolate chips (4 ounces. Weigh it and use the full 4 ounces. If you just measure out half a cup it won't be nearly enough. Strangely, butter doesn't work in this recipe. Keep in mind this is really an elegant little cake and is not going to look like a mere batch of brownies, especially with its ganache glaze. I baked mine in a spring form pan for 15 minutes and it was absolutely perfect. The cake bakes with the edges slightly raised, which makes a convenient way to ice it: pour the thick but still fluid ganache onto the top of the cake. Then tilt and rotate it all around so the ganache runs out to the very edges of the cake. It will then set into a flawless mirror finish. You're going to love this one!
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