Sweet Heat Brownies with Chocolate Ganache
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Sweet Heat Brownies with Chocolate Ganache
Equipment
Ingredients
BROWNIE MIX
- 8 Tbsp (115 g) butter (Melted)
- 1 cup (200 g) sugar
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.25 g) cayenne pepper
- 1/4 tsp (1.5 g) sea salt
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp (1 g) baking powder
- 2 eggs
- 1 tsp (4 g) vanilla extract
CHOCOLATE GANACHE
- 2 oz (55 g) dark chocolate chips
- 1/4 cup (60 g) heavy whipping cream
Instructions
- Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
BROWNIE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together all the dry ingredients (sugar, cocoa powder, cinnamon, cayenne pepper, sea salt, all-purpose flour and baking powder). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter and vanilla extract. Mix until it is all incorporated.
- Spoon your preparation into the Flexipan®, flatten the batter if necessary with your spatula.
BAKE!
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your brownie from 18min). Always remember to undercook your Brownie, it tastes so much better this way!
- Once your brownies are out of the oven, let them cool down for at least 30 minutes. Then, Unmold and set aside.
CHOCOLATE GANACHE
- While your Cake is cooling down, prepare the Chocolate Ganache.
- Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour into each savarin's well, sprinkle powdered sugar, cinnamon and cocoa on top. Enjoy at room temperature & Bon Appétit.
Video
Special Notes
Nutrition
