Espresso Brownies with Ganache Recipe
A while back I posted a gluten-free espresso brownie recipe from the Tune Up Cafe in Santa Fe. At the time, I wanted to add a hint of coffee flavor to my regular old standby brownie recipe and post it as well. Well, you know what happens to the best of intentions, right?
Finally, I found time today (in between basketball games) as I was still fixating on our Santa Fe trip (and wishing I were still there!) Sorry, you all thought I was beyond all that. I will get out of this melancholy post-vacation mood soon, I promise.
Another fine reason to make these brownies: I have been bombarding hubby with mostly vegetarian meals since we got back. (That too is probably Santa Fe’s fault.) Since I definitely wanted him to accompany me on any and all return visits to New Mexico, I thought he deserved a sweet treat for putting up with my “get-my-vegetarian-freak-on” mode of late.
Here is my version of Espresso Brownies with Ganache Topping.
Espresso Brownies
Slightly adapted from Baker’s
4 squares unsweetened baking chocolate
1 1/2 sticks butter (3/4 cup)
2 c. sugar
1 pkg. Starbucks Via instant coffee
1 t. vanilla
3 farm fresh large eggs
1 c. flour
Preheat oven to 350 degrees.
I found my basic brownie recipe on the Baker's box. It is super easy and always turns out good.
In a 2 quart glass measuring cup (or other microwavable mixing bowl), melt butter and chocolate. Make sure chocolate is completely melted. Stir in sugar, coffee, and vanilla. Add eggs one at a time, stirring well after each.
Add flour and stir well. Pour into a prepared 13″x9″ baking pan. Bake 30-35 minutes or until a toothpick inserted into center comes out with “fudgy” crumbs. Be careful not to overbake. Cool in pan.
Just chillin'...waitng for the ganache topping.
Remove from oven and let cool while you make the ganache.
Espresso Ganache with Coffee and Bailey’s
- slightly adapted from Tune Up Cafe’s Espresso Chocolate Brownies
- 1 c. of 60% cacoa Ghirardelli Chocolate chips (or other premium chocolate)
- 4 T. butter
- 1 pkg. Starbucks Via instant coffee
- 1/4 c. sugar
- 1/2 c. cold heavy cream
- 1 oz. Bailey’s
Melt chocolate and butter in a sauce pan over low heat, stir in coffee and sugar. Whisk until sugar is melted. Once melted, let cool to room temperature.
Butter, chocolate chips, sugar and coffee mixture. Also just chillin'.
Place cooled chocolate in a stand mixture with whisk attachment. Whisk chocolate. Slowly add cream and Bailey’s. Continue to whisk until fluffy.
Whip it---whip it good! (Little blast from the past!)
Place mixture back in sauce pan and heat over low heat while stirring constantly. When it becomes glossy and smooth, pour over cooled brownies. Cover with plastic wrap and refrigerate for 2 hours before serving.
This is an odd way to make ganache, but I had to reheat the mixture after mixing. Maybe it was the Bailey’s I added? Who knows, but I am willing to make these luscious brownies again!
These are a fudgy, chewy brownie.
(What hubby doesn’t eat is getting taken to the hospitality room. Man, these coaches are getting spoiled this week!)