Tuesday, January 26, 2010

Flourless Chocolate Brownies - Now with Ganache

As my next contribution to our flourless recipes, I made brownies, this evening.  I have to leave them cool off before I can make the ganache.  Those pictures will have to be taken tomorrow.

I got this, most delicious dessert, from Nestle Meals.com.  They have some interesting recipes there.  I want to go back and look more carefully.

I, pretty much, followed this recipe.  I was not sure what to do with the ground pecans.  They were optional and the recipe called for one cup, again optionally.  I was trying to imagine the difference and finally resolved this by putting in half a cup. 

Flourless Chocolate Brownies

This is the description on the Nestle site.  Who wouldn't want to make these and EAT them?
"Rich, decadent and oh-so-good, these moist chocolate brownies topped with a layer of ganache will serve as the perfect treat after any meal. "

Cooking Time: 35 minutes

Cooling Time: 4 hrs 30 minutes refrigerating

Servings: 16 brownies


Ingredients:

2 cups (12-oz. pkg.)  Semi-Sweet Chocolate Morsels, divided

3/4 cup (1 1/2 sticks) butter, cut into pieces  (Yes, I did make a change.  I used one stick of margarine and 1/2 cup of oil.

2 tablespoons water

1/4 cup Unsweetened Baking Cocoa

4  eggs  (Egg Beaters)

1/3 cup granulated sugar
1 teaspoon vanilla extract

1 cup pecans, finely ground (optional) (1/2 cup)

1/4 cup heavy whipping cream for the ganache


Method:

Preheat oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

Heat 1 1/2 cups morsels, margarine, oil and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. (I used the microwave)

Stir in cocoa until smooth.

Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract.

Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.  (I goofed and ended up doing this backwards.  The  egg mixture was in the larger bowl so I slowly added the chocolate into it.)

Bake for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

I am leaving it overnight and plan to make the ganache, in  the morning, and take more photos of the finished product and most important, to taste it.

Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

Spread ganache over chilled brownie. Refrigerate for 30 minutes.

Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board.


Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

They don't have the good sense to tell us to Eat and Enjoy so I will . 





6 comments:

  1. such a bad experience with flourless chocolate... i promise to love your next recipe, but I would lose my marriage if I even tried this

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  2. I love playing around with flourless recipes. This one sounds good and I like that you reduced the butter a bit and subbed with oil.

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  3. Isn't it amazing how you can make brownies without flour? I made a flourless chocolate cake one time and it was decadent. I'm looking forward to the picture with the ganache.

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  4. Looks so fudgy good! Excellent!

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  5. I've had success with flourless chocolate cake, so I can imagine that these brownies are good too. Thanks for participating in "What can I eat that's gluten free?"

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  6. wow, that's great. I didn't know you could make brownies without flour.
    Have a wonderful week.

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