Ingredients:
For the brownies:200g dark chocolate
150g butter
150g sugar
3 eggs
80g flour
1 teaspoon vanilla extract
1 pinch salt
For the chocolate ganache:
150g dark chocolate
150ml full cream
30g butter (optional, for a smoother ganache)
Instructions:
Making the brownies:
Preheat the oven to 180°C. Butter and flour a square pan (approx. 20x20 cm).
Melt the dark chocolate and butter in a bain-marie or in the microwave, stirring until smooth.
In a bowl, whisk the sugar and eggs until light and fluffy.
Add the melted chocolate-butter mixture, then stir in the vanilla and a pinch of salt.
Sift the flour and add to the mixture, stirring just until combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 20-25 minutes, or until the centre is just set (a toothpick inserted in the centre should come out with a few moist crumbs).
Leave to cool completely in the pan before adding the ganache.
Chocolate Ganache Preparation:
Chop the dark chocolate into small pieces and place in a bowl.
Heat the double cream in a small saucepan until boiling.
Pour the hot cream over the chocolate and let sit for 2 to 3 minutes.
Stir gently until the chocolate is completely melted and the ganache is smooth. Add the butter at this point if you want a glossier texture.
Let cool slightly so the ganache thickens before pouring over the brownies.
Assembly:
Spread the chocolate ganache over the surface of the cooled brownies using a spatula.
Let the ganache set at room temperature or refrigerate the brownies for about 30 minutes to set.
Finishing:
Cut the brownies into squares and serve.
You can also decorate them with hazelnut slivers, chocolate curls or cocoa powder for a finishing touch.
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