This fast-and-easy recipe for American-style brownies is from my friend Lisa Trinkler Wodrich. In Polish, these would be known as brownies amerykanskie. If you're going to prepare this recipe correctly, you MUST use chocolate with a 60 to 65% cacao content and unsalted butter. Otherwise, you simply won't have the same result. And, when prepared correctly, these are phenomenal!
Here is a larger photo of Lisa's American-Style Brownies.
Here is a larger photo of Lisa's American-Style Brownies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 dozen Brownies
Ingredients:
- Brownie Batter:
- 12 ounces (3 sticks) unsalted butter
- 8 ounces chopped 60 to 65% chocolate
- 2 1/2 cups sugar
- 6 large eggs, lightly beaten
- 2 cups all-purpose flour
- Ganache Topping:
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 8 ounces chopped 60 to 65% chocolate
Preparation:
- Heat oven to 350 degrees. Coat a 13x9-inch pan with cooking spray. In a heavy-bottomed saucepan, melt 12 ounces unsalted butter and 8 ounces chopped chocolate over low heat. Add sugar and continue to heat on low until sugar is dissolved. Remove from heat and mix in eggs. Stir in flour just until lumps are removed, as for a quickbread. Pour into prepared pan. Bake for 20 minutes or until toothpick comes out with a few crumbs attached.
- Begin to prepare the ganache when there are still 10 minutes of baking time to go. In a heavy-bottomed saucepan, heat the cream and 2 tablespoons unsalted butter to a simmer, but do not boil. Remove from heat and add 8 ounces chopped chocolate, stirring until smooth. When brownies are removed from the oven, pour hot ganache immediately over hot brownies, smoothing with a spatula. Let cool completely at room temperature or in the refrigerator. These brownies are extremely rich, so cut small squares.
