Guittard Chocolate Brownie with Ganache - World Wide Chocolate

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Guittard Chocolate Brownie with Ganache Recipe

Guittard Chocolate Brownie with Ganache

Course: Dessert

Cuisine: American

Keyword: Brownies

Difficulty: Easy

Brand: Guittard

Author: Chef Donald Wressell

Equipment

1 Oven
1 Mixing Bowl

Ingredients

Chocolate Brownie

600 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers
453 g Unsalted butter
378 g Eggs
600 g Sugar
300 g All-Purpose flour
453 g California walnuts toasted

Ganache

600 g Guittard Éclipse du Soleil 41% Milk Couverture Chocolate Wafers
400 g Heavy cream
60 g Light corn syrup
80 g Salted butter soft

Instructions

Chocolate Brownie

Melt chocolate and butter together and set aside.
Beat eggs and sugar in mixer on high speed until light and creamy. Blend in melted chocolate on low speed, scraping as needed.
Add flour and mix just to incorporate. Fold toasted walnuts into batter.
Spread evenly into parchment-lined, buttered half sheet pan. Bake at 350˚F for about 40 minutes until toothpick inserted in center comes out almost clean. Cool.

Ganache

Heat cream and light corn syrup together in saucepot just to a boil.
Pour over chocolate and let stand 1 minute. Immersion blend to combine.
At 95˚F, add soft butter and immersion blend to emulsify.