If you were to ask my kids what flavour I would choose, given the choice of vanilla or chocolate, I think they would say vanilla. Although, I do love the taste of fudgy chocolate, when I'm in the mood.
I felt like making brownies this weekend. Sometimes brownies don't turn out as we expect them. Sometimes they are too sweet, other times they taste like cake, maybe they turn out dry, other times when purchased they taste like chemicals. My perfect brownie is not too sweet, fudgy and with fresh walnuts and a creamy ganache topping. So I took some of my recipes and combined them and revised them to include more healthful ingredients like coconut sugar. I think this addition helped to create the fudgy texture I was craving. Coconut sugar does not taste like coconut, it is made from coconut flowers. It tastes and acts like brown sugar, maybe more caramel like notes.
For the ganache, I used a couple of tablespoons butter with 1% milk. Feel free to use almond or coconut milk as they work just as well. For that matter use a vegan shortening, gluten free flour, and nut milk for a vegan gluten free version. These brownies are perfection for my taste. I would love to hear if they work for your chocolate craving too.
The Perfect Brownie
Makes over 50 small brownies
2 sticks (1 cup) butter
5 ounces unsweetened organic free trade chocolate
¼ cup unsweetened organic cacao powder
1 cup organic cane sugar
1 cup organic coconut sugar
1 tablespoon vanilla
3 large eggs
1¼ cups organic all-purpose flour (any gluten free flour will work too)
½ cup organic chocolate chips, optional
½ cup walnuts, coarsely chopped, optional
Preheat the oven to 350 degrees F.
Line a 9-by-13-inch baking pan with parchment paper, with an overhang of about an inch
In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted.
Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
Stir in sugar and vanilla until just combined.
Stir in the eggs, one at a time.
Gently stir in the flour.
Stir in the chocolate chips and walnuts.
Spread the batter evenly into the baking pan.
Bake 20 to 25 minutes, then check the brownies with a cake tester, should have a few crumbs sticking.
Allow the brownies to cool completely.
Pour the ganache and swirl the pan so it is evenly distributed.
Cool and cut into small squares or bars.
6 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
¼ cup 1% milk, any kind of milk will work
Place all ingredients in a medium saucepan on low. When chocolate melts mix together.
These freeze well.