Thursday, May 03, 2012

Twelve Days of Chocolate - Cinnamon-Chocolate Brownies with Chocolate Ganache

Take your brownies to a new level and help the Brooks Friends of the Library raise funds for library improvements with today's gorumet chocolate recipie.

We're counting down to the Brooks Friends of the library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipie every day to tempt and insipre you. Each of these recipies come from magazines that are currently available for check out from the Brooks Public Library.
Today's sinful delight comes from Bon Appetit Magazine. You can check this magazine out from the Brooks Public Library or at

Cinnamon-Chocolate Brownies with Chocolate Ganache
Makes 16

Ingredients for brownies
  • 1/2 cups all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
  • 4 large eggs
  • 1 cup sugar
  • 1 1/2 teaspoonsvanilla extract
  • 1 cup chopped walnuts

Ingredients for ganache
  • 6 ounces semisweet chocolate, chopped
  • 3 tablespoon sunsalted butter, room temperature
  • 2 tablespoons whipping cream

Preparation for brownies
  • Position rack in center of oven and preheat to 350°F. Generously butter 8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.
  • Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
  • Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Preparation for ganache
  • Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
  • Chill brownies until ganache is set, about 2 hours. Cut into 16 squares. DO AHEAD Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.

And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.


Anonymous Spencer said...

Looks absolutely delicious! I would love to try some.

9:56 PM  

Post a Comment

<< Home