Brownies with Espresso Ganache

Brownies with Espresso Ganache and a Sprinkles Heart

Brownies:

· ½ cup (1 stick) unsalted butter

· 1 cup granulated sugar

· ¾ cup unsweetened cocoa powder

· 1 teaspoon espresso powder

· ½ teaspoon coarse Kosher salt

· 1 ½ teaspoons vanilla

· 2 eggs

· ½ cup all-purpose flour

· ½ cup bittersweet chocolate chips

Ganache:

· 3 ounces cream

· 1 ounce coffee liqueur (optional)

· 2 teaspoons espresso powder

· 4 ounces bittersweet chocolate, finely chopped

· Sprinkles

Baker’s Note: To make the ganache without the liqueur, eliminate the liqueur and reduce the chocolate to 3 ounces.

Preheat the oven to 325. Spray a round springform pan with removable sides with non-stick spray and line the bottom with a circle of parchment paper (or, use a square 8x8 baking dish and line with parchment paper so the paper hangs over two ends).

Melt the butter in a saucepan over medium heat. In a large mixing bowl, whisk together the sugar, cocoa powder, espresso powder and salt. Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth. Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick. Stir in the flour, just until moistened, then the chocolate chips. Spread evenly into the pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it. Cool completely on a wire rack.

To make the ganache, combine the cream, liqueur and espresso powder in a small saucepan. Heat gently over low heat just until it begins to simmer around the edges. Remove from the heat and add the chocolate; let stand for 3 minutes. Stir with a spatula until smooth and shiny.

Remove the brownies from the pan and set on a serving plate. Pour the warm ganache over the cooled brownies and decorate with sprinkles before the ganache sets.

For my simple sprinkles heart design, I just placed a large cookie cutter in the center of the ganache before it set; the cutter will sink slightly into the chocolate. Quickly add sprinkles inside the cutter, then carefully lift the cutter away.

Recipe from Curly Girl Kitchen