Mocha Brownies with Chocolate Ganache

Recipe:

Ingredient Notes

• Chocolate. For classic brownies, bittersweet chocolate is ideal. You can use semi-sweet, but be aware that it will result in a sweeter brownie.
• Coffee. I recommend using natural ground coffee for the best flavor. If using instant coffee, add 1 teaspoon.
• Butter. Opt for butter with a fat content of 80% or higher for optimal richness and texture.
• Sugar. This recipe calls for both brown sugar and regular white granulated sugar. While brown sugar adds a subtle caramel note, its flavor is mostly overshadowed by the strong chocolate and coffee. Feel free to use all white granulated sugar if preferred.
• Eggs. Use medium-sized eggs (about 55g each). For best results, ensure your eggs are at room temperature.
• Flour. Standard all-purpose flour with approximately 10% protein works perfectly here.
• Cream. For the ganache, it’s crucial to use heavy cream (30% fat or higher) to achieve the correct consistency.

Let’s start cooking!

Prepare the brownie batter. Cut the butter into cubes and break the chocolate into pieces. Place the ingredients in a bowl.

Place the bowl in a double boiler and melt the ingredients. Add the coffee and stir until smooth.

In another bowl, beat the eggs with the three types of sugar and salt.

Add the chocolate mixture and stir. Add the sifted flour and stir until smooth.

Grease two 20 x 26 cm baking pans with butter and line them with parchment paper. Divide the batter in half and pour it into the pans.

Place them in an oven preheated to 180°C (355°F). Bake until a light, sugar-coated crust forms on the surface and the centers of the brownies remain soft, about 15 to 18 minutes.

Remove the pans from the oven and place them on a wire rack to cool to room temperature. Remove the brownies from the pans and peel off the parchment paper.

Prepare the ganache. Finely chop the chocolate. If you have chocolate chips, there is no need to chop anything.

Pour the cream into a saucepan and add butter and coffee. Bring to a boil, then remove from heat.

Strain the mixture into the chocolate and let it stand for 2-3 minutes.

Stir until the chocolate melts and the mixture is smooth.

Let the ganache stand for about an hour to thicken.

Place one brownie layer on a plate and spread two-thirds of the ganache on top.

Place the second brownie layer on top and spread the remaining ganache on it. Smooth the top. I made a textured pattern on the ganache and sprinkled cocoa powder on top.

Store it in the refrigerator in a tightly sealed container. It will keep for up to a week.

Enjoy!

This Mocha Brownies with Chocolate Ganache recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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