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1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped (for ganache)
Directions
Preheat your oven to 350°F (175°C). Grease a disposable aluminum baking tray or line it with parchment paper.
In a medium saucepan, melt the butter and 8 oz of chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
Stir in the granulated sugar, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
Pour the batter into the prepared baking tray and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies are baking, make the ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the 4 oz of chopped chocolate, stirring until smooth and glossy.
Once the brownies are done, let them cool slightly before pouring the ganache over the top. Use a spatula to spread it evenly.
Allow the ganache to set at room temperature before cutting the brownies into squares.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the brownie batter before baking. If you prefer a hint of spice, try adding a teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different types of chocolate for the ganache, such as dark or milk chocolate, to suit your taste preferences.
