Ingredients
For the brownies:
2 cups all purpose flour
1 ¾ cups sugar
4 large eggs, room temperature
1 cup (2 sticks) unsalted butter, melted
½ cup unsweetened cocoa powder
3 teaspoons vanilla extract
⅛ teaspoon of salt
For the ganache:
1 cup semisweet chocolate chips
½ cup heavy cream
1 teaspoon vanilla or almond extract
1 tablespoon unsalted butter, room temperature
⅛ teaspoon salt
Preparation
Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly coat with butter or cooking spray. Set aside.
In a large bowl or mixer, cream butter and sugar together for 3-5 minutes, or until fluffy and lightened in color. Add vanilla then eggs, one at a time.
Next, incorporate dry ingredients; first the unsweetened cocoa powder followed by a pinch of salt. With mixer set to low speed, slowly add in flour in 3 batches. Batter is finished once flour is just combined – avoid over mixing.
Pour batter into baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before topping with ganache.
For the ganache, heat heavy cream in a saucepan on medium-high until just boiling. Pour cream over the chocolate chips and stir to melt.
Add vanilla extract, butter, and a pinch of salt for added flavor. Ganache is ready once chocolate is completely melted.
Cool for 5 minutes before pouring over top of brownies. Refrigerate to set ganache frosting. Cut into squares to serve. Enjoy!
Source : allrecipes.com
