Chocolate Brownies with Chocolate Ganache
Posted by Solitary Dancer on December 19, 2007
I stumbled on this recipe and I just had to post it. By the time I got done reading the recipe I wanted to make some right away. Unfortunately, I am at work so that’s not to be. But it just sounds so delicious. Thanks to Patricia Haakonson for posting this gem.
RECIPE CONTEST WINNER SEP 2004
Thanks to Stephen Fortner from Victoria for this great recipe.
Makes 16 brownies.
INGREDIENTS:
* 3/4 cup butter
* 4 eggs, beaten
* 1/2 cup dark (unsweetened) cocoa
* 1 1/2 cups loose Splenda
* 1/2 cup ground almond
* 1/2 cup toasted almond slivers, roughly chopped
DIRECTIONS:
1. Preheat oven to 375.
2. Blend the cocoa and the splenda together in a large mixing bowl until no lumps remain.
3. Melt the butter and add to the cocoa and splenda.
4. Mix in the beaten eggs and finally add the ground almond and the chopped roasted almonds.
5. Pour mixture into a buttered 9″ square, baking pan.
6. Bake for 20-25 minutes until they are set in the middle. You might see some bubbling butter on top when you remove from the oven. This will settle into the crust as the brownies cool.
You can pour some Chocolate Ganache (see Patricia’s recipe below) on top of the brownies before serving, if you want to “frost” them. This will add slightly to the carb content.
Nutrition Information /Per Serving
Calories 149.85
Protein 3.97 g.
Carbs 5.0 g.
Fat 13.94 g.
Net Carb 3.18 g
Chocolate Ganache by Patricia
INGREDIENTS:
* 50 grams dark chocolate
* 1/4 cup heavy cream (whipping cream)
DIRECTIONS:
1. Break up the chocolate in a heat-proof bowl.
2. Bring the cream to just below a boil. The cream will steam and begin to ripple when it has reached the proper temperature.
3. Pour the cream over the chocolate and stir vigorously until melted.
4. Immediately pour the mix over the cake or brownies and let it run down the sides. The chocolate will firm up as it cools.
Makes sufficient ganache to cover a whole cake or a pan of Rich Chocolate Brownies.
Note: I like to use Lindt 70% Cocoa Smooth Dark Chocolate bars to make this ganache. Half of the large bar is 50 g. You can use any rich dark chocolate, but the carb content will vary depending on the chocolate that you use.
Nutrition Information Per Serving based on 16 servings.
Calories 39.19
Protein 0.38 g
Carbs 1.32 g
Fat 3.61 g
Fiber 0.18 g
Net carb 1.14 g
