Thursday, February 24, 2011
Decadent Brownie Pie
This decadent dessert was actually part of our Valentine's Day celebrations, which we had about 5 days late because I was sick. When I was thinking what kind of dessert I wanted to make, I remembered back a couple of years ago when my husband bought me this flourless chocolate cake for my birthday. It cost a whopping $40 but it was every bit worth it. It was so delicious. I wanted to try something similar this year but couldn't find a recipe for a flourless chocolate cake I was happy with. I decided to look through all my desserts that I have bookmarked and came across this recipe for a brownie pie. Hello! I totally love brownies, and ganache, well that stuff just leaves me speechless. The recipe was so simple, I was worried it would deliver that intense, dense chocolaty goodness I was hoping for. Thankfully I was wrong.
This brownie pie practically melts in your mouth. If you want to eat it straight up, with out any toppings, I would suggest letting it sit out at room temperature first; and then, maybe even nuke it for 4-5 seconds. If you want to top it, I would HIGHLY suggest something raspberry, be it preserves, sauce, fresh or frozen. The dark chocolate is a perfect match with the raspberry. Other toppings you could try are caramel, ice cream, mints, peanut butter chips, you get my drift.
Decadent Brownie Pie
For the brownie layer:
2/3 cup butter, melted
1 1/4 cups sugar
1/2 cup light corn syrup
1 1/4 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
3 tablespoons milk
For the ganache:
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped
In a large bowl, add melted butter, sugar and corn syrup. Whisk to combine. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt in a separate bowl; gradually add to the butter mixture alternately with milk, beating well after each addition. Spread batter into a greased 10-inch springform pan. Bake at 325° for 35-40 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.
For the ganache: In a small saucepan, bring cream to a boil. Remove from the heat and pour in chocolate; let sit for 3-4 minutes, then stir until smooth. Set aside about 10 minutes until slightly cool. Pour ganache over brownie layer and refrigerate until ganache is completely set.
Take out of the fridge about 30 minutes before serving and let it sit at room temperature. Garnish as desired.
Recipe Swap Thursday @ Prairie Story
It's A Keeper Thursday @ It's A Keeper
Sweets For A Saturday @ Sweet As Sugar Cookies
Potluck Sunday @ Mommy's Kitchen