Ganache Brownie
Brownie squares drizzled with silky ganache made from bittersweet chocolate and fresh cream.
Ingredients
butter (softened at room temperature)
236g
powdered sugar
236g
salt
5g
whole eggs
236g
cake flour
142g
bread flour
94g
cocoa powder
47g
baking soda
2g
baking powder
2g
pistachios (after roasting)
30g
bittersweet chocolate (chopped)
100g
heavy cream
100g
Instructions
1
Roast the Pistachios
Place the pistachios on a baking sheet and roast at 150°C top heat and 150°C bottom heat for about 20 minutes until the surface is dry and crisp. Set aside.
2
Sift Sugar and Salt
Combine the powdered sugar and salt, sift them together, and set aside.
3
Sift the Dry Ingredients
Mix the cake flour, bread flour, cocoa powder, baking soda, and baking powder together, sift, and set aside.
4
Cream the Butter
Soften the butter at room temperature, then place it in a mixing bowl. Add the mixture from step 2 and beat on low speed until slightly fluffy. Add the whole eggs in several batches, beating on medium speed until fully combined, then add the sifted dry ingredients from step 3.
5
Add the Nuts and Bake
Continue beating the mixture from step 4 on medium speed until smooth, then gently fold in the pistachios from step 1. Pour into a wavy loaf pan lined with parchment paper and smooth the top. Transfer to a preheated oven and bake at 170°C top heat and 170°C bottom heat for about 40 minutes. Remove, allow to cool, then unmold and cut into squares.
6
Prepare the Ganache Chocolate
Finely chop the bittersweet chocolate and set aside.
7
Make the Ganache and Glaze
Heat the heavy cream in a small saucepan using a bain-marie until it reaches about 80°C. Add the chopped chocolate from step 6 and stir thoroughly until completely melted and fluid to form the ganache. Pour the ganache evenly over the brownie squares from step 5 to finish.
