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Chocolate Lovers Dream

Bri’s Best Brownie Recipe:

½ Cup of Butter, melted
1 Cup Granulated White Sugar
2 Eggs
1 teaspoon Vanilla Extract
1/3 Cup Unsweetened Cocoa Powder
½ Cup All-Purpose Flour
¼ teaspoon Salt
¼ teaspoon Baking Powder

Preheat an oven to 350 degrees F.

In a large bowl add the melted butter and stir in the sugar, eggs and vanilla. Beat in the cocoa powder, flour, salt and baking powder. Spread the batter evenly into a buttered baking pan.

Bake for about 25-30 minutes, making sure not to over cook the brownies.

Chocolate Ganache:

8 oz. Semisweet Chocolate chips
½ Cup of Heavy Cream
1 tablespoon Corn Syrup
1-teaspoon instant espresso granules

Heat all the ingredients in the top of a double broiler over simmering water. Using a rubber spatula stir till everything is combined, smooth and warm. Use additional cream if necessary to adjust consistency if desired.

Espresso Whipped Cream:

1 Cup Heavy Whipping Cream
2 TBS Confectioners Sugar
1 tsp. Espresso

In a small sauce pot combine all the ingredients. Place the pot on low heat and stir till the sugar and espresso have dissolved. Let the mixture simmer for 4 minutes. Remove from heat. Let the cream cool to room temperature, then place it in the refrigerator to cool for at least 2 hours. Then mix to stiff peaks in the bowl of a stand mixer. You can also place the cold cream in an ISI Canister, seal the canister, charge it, shake and place in the refrigerator for at least 25 minutes.


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