Best Cocoa Brownies With Blueberry Ganache Recipes

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
• Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
• Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
• Pour batter into the prepared pan.
• Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
• Allow brownies to cool for 1 hour at room temperature.
• Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
• Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

COCOA BROWNIES WITH BLUEBERRY GANACHE

Steps:

• Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil.
• Place the chocolate chips in a large bowl.
• Pour in the hot butter and let stand for 30 seconds.
• Stir until completely melted.
• Sift in the sugar and cocoa powder.
• Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool for 10 to 15 minutes.
• To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
• Place the blueberries and sugar in a small saucepan over medium heat.
• Cook and stir until mixture becomes sauce like and bubbly.
• Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
• Pour blueberry liquid over chocolate chips.
• Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
• Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
• The ganache should be used for spreading while warm.

FUDGY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
• Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
• Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

TRIPLE-CHOCOLATE FLOURLESS BROWNIES

Steps:

• Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
• In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
• In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
• Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
• Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
• Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

COCOA BROWNIES

Steps:

• Heat over to 350º.
• Grease 9" square pan.
• Stir butter, sugar and vanilla in large bowl.
• Add eggs; beat well with spoon.
• Combine flour, cocoa, baking powder and salt.
• Add gradually to butter mixture, beating until well blended.
• Stir in nuts if desired.
• Spread into pan.
• Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
• Cool.
• Frost if desired.