Nutty Fudge Brownies & Chocolate Ganache Frosting

Its been quite a busy week in the Bakeology kitchen. So expect several posts coming your way. I was asked by a friend (at last minute) to bake some goodies for a local charity bake sale... which started in three hours... It was for charity so I accepted the challenge and swiftly started gathering ingredients in my pantry. I knew I needed to make a crowd pleasing snack that would be quick to bake and easy enough to produce a large number of goodies to sell. So what was the lucky recipe.... I chose my classic fudge brownie recipe with a simple chocolate ganache. I mean who doesn't love chocolate?


Nutty Fudge Brownies
Yield: 1/2 sheet pan

Ingredients                                                                                Metric
Unsalted Butter                                                                          453.5g
Bittersweet Chocolate (70% cocoa content)                             453.5g
Brown Sugar                                                                             453.5g
Granulated Sugar                                                                      425.5g
Eggs                                                                                          368.5g
Vanilla Extract                                                                               14g
Salt                                                                                                   6g
Pastry Flour                                                                                 241g
Walnuts or Pecans                                                                    453.5g

Method of Preparation

1. Preheat oven to 325°F (163°C). 
2. Melt the butter and chocolate using a double boiler (a bowl placed over a pot of simmering water, ensuring the bowl doesn't touch water). 
3. Mix the butter/chocolate mixture with the sugars on low speed with a mixer fitted with a paddle attachment until well incorporated. 
4. Scrape well. 
5. Incorporate eggs and vanilla extract. 
6. Sift together the flour and salt and incorporate into the mixture. 
7. Scrape well and add the walnuts or pecans and combine. 
8. Spread batter evenly on a parchment-lined half sheet pan and back in the oven until done but slightly underbaked to retain fudgy characteristic. (Approximately: 25-30 minutes)
9. Allow to cool then remove from the pan. 
10. In the meantime prepare your ganache. 

Chocolate Ganache Frosting

Yield: 1 pound (454 g)

Ingredients                                                                                Metric

Confectioners' Sugar                                                                 226.6g

Salt                                                                                                   2g

Dutch Cocoa Powder                                                                     19g

Unsalted Butter                                                                         113.5g

Bittersweet Chocolate (melted)                                                  56.6g

Dark Corn Syrup                                                                        14.3g

Vanilla Extract                                                                                9g

Heavy Cream                                                                                38g

Method of Preparation

1. Sift the dry ingredients together onto a piece of parchment paper. 
2. Using a stationary mixer fitted with a paddle, cream butter until soft. 
3. Add dry ingredients and mix on low speed until smooth. 
4. Add melted chocolate, corn syrup, and vanilla and mix until smooth. 
5. Add heavy cream and mix until well incorporated. 
6. Dabble enough icing onto the brownies to cover with a nice thickness of frosting. 
7. Using your offset spatula smooth frosting. Take a cake comb and glide it over the frosting in a zig-zag motion. 
8. Cut brownies in desired size (I cut mine in 2inx2in squares), then garnish with sprinkles.