Fudge Brownies with Whipped White Chocolate Coffee Ganache Frost

Name: Fudge Brownies with Whipped White Chocolate Coffee Ganache Frost
Total time: 600 s
Yield: 12 servings
Cuisine: American
Ingredients: 4 ounces unsweetened chocolate, chopped; 1/2 cup unsalted butter; 4 large eggs; 1 teaspoon vanilla extract; 2 cups granulated sugar; 1/4 teaspoon salt; 1 cup all purpose flour; garnish; 2 tablespoons sweetened cocoa powder

fenway @Fenway

My favorite fudge brownie recipe topped with a light, creamy Whipped White Chocolate Coffee Ganache frosting. Simple and delicious.

fenway @Fenway

My favorite fudge brownie recipe topped with a light, creamy Whipped White Chocolate Coffee Ganache frosting. Simple and delicious.

Saved

Ingredients

10 mins

12 servings

4 ouncesunsweetened chocolate, chopped
1/2 cupunsalted butter
4large eggs
1 teaspoonvanilla extract
2 cupsgranulated sugar
1/4 teaspoonsalt
1 cupall purpose flour
garnish
2 tablespoonssweetened cocoa powder

Saved

Steps

10 mins

1

Preheat oven to 350°F. Spray a 13 by 9 inch baking pan with bakers spray. Line pan with foil and spray foil as well.This will allow you to remove the brownies intact for easy frosting
2

Melt butter and chocolate just until melted and smooth. I use the microwave. Cool to room temperature
3

In a bowl beat eggs, vanilla, sugar and salt just until light and well blended, about 1 minute
4

Stir in chocolate mixture just to blend
5

Stir in flour just until uniform in color, do not over mix
6

Pour evenly into prepared pan
7

Bake for 20 to 25 minutes, intil just set and a toothpick has a few moist crumbs. Let cool in pan completely then lift out in one piece using foil
8

Frost with my Whipped White Chocolate Coffee Ganache, pictured below and the recipe is in my profile and in search
9
10

Dust top of frosting with sweetened cocoa powder
11

Cut into sqares and serve. Refrigerate, covered to store

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Cooksnaps

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fenway @Fenway

on January 17, 2016 00:08

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.