Let’s face it, life’s a lot better when you’re chewing a mouthful of fudgy chocolate gooeyness. I added Oreo biscuits and a scoop of Smarties ice-cream for the purpose of this rather adorable picture… Don’t judge.
For the ganache: “Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy). After 10 minutes Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it. Let cool for at least 3-5 minutes and no more than 15 minutes before Pouring on the cooled cake.”
1. I took the brownies out a little beforehand (I know it’s technically under baking the brownies) but I did that so they can continue to set whilst developing their flavour. I mean how else would you expect moist, gooey (godlike) brownies?
2. Let the brownies cool – or else they’ll end up having a runny consistency… unless you dig runny brownies.
3. Don’t make my mistake by covering your individual piece with your desired amount amount of ganache as the ganache WILL set overnight, so try to use as much of it as you can!
4. For sweeter brownies, I added a bit of powdered sugar as the semisweet chocolate was quite overpowering.
-Lara: lover of brownies, yet strangely skeptical of chocolate (please don’t ‘distrust’ me).