Ok, I’m a total geek, now I’m celebrating my post’s.
If you need a chocolate fix, these should do the trick! Another heavenly recipe, I tweeked from a 1993 Cookworks show on Food Network. I remember watching and really learning from Cookworks, they have since cut it from Food Networks weekly line up. Too bad.
I’m always looking for ways to make things a little easier in recipes that I try from various cookbooks/shows, so instead of using blocks of chocolate, (which I rarely have around), I used good quality chocolate chips, like Ghiradelli. I also had some frozen blueberries in the freezer that I wanted to use. I love chocolate covered blueberries, so I thought, why not use it in the ganache?! It is serioulsy spoon licking delicious! Just a hint of blueberry, a great combo with chocolate.
These brownies are rich, buttery, chocolaty and ultra fudgy. I can’t wait to have one of these tonight with a tall glass of milk, yum!
1 cup unsalted butter
¾ Cup best-quality semisweet chocolate chips (Ghiradelli’s is great)
1 cup sugar
1/2 cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
Preheat the oven to 325 degrees F. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
1 12 oz bag best-quality semisweet chocolate chips
2 Cups frozen blueberries
1/2 Cup sugar
½ Cup heavy cream
4 tablespoons unsalted butter
Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.