Brownie with Milk Chocolate Ganache

Yield

One 8" or 9"-pan of brownies

Ingredients

BROWNIE

300g Guittard Bittersweet Chocolate Organic Wafers 74% Cacao

226g organic unsalted butter

187g organic free-range eggs

300g organic pure cane sugar

150g organic unbleached all-purpose flour

226g organic California walnuts, toasted

 

GANACHE

300g Guittard Milk Chocolate Organic Wafers 38% Cacao

200g organic heavy cream

30g organic light corn syrup

40g organic unsalted butter, soft

1/3 tsp sea salt

Directions

Melt 74% bittersweet chocolate and butter together. Set aside.

Beat eggs and sugar in mixer on high speed until light and creamy. Blend in melted chocolate-butter mix on low speed, scraping as needed.

Add flour and mix just to incorporate. Fold toasted walnuts into batter.

Spread evenly into parchment-lined, buttered 8" or 9"-square pan. Bake at 350°F / 177°C for about 40 minutes, until toothpick inserted in center comes out almost clean. Cool.

Heat cream and light corn syrup together in a saucepot, just to a boil. Pour over 38% milk chocolate in a bowl and let stand 1 minute. Immersion blend to combine.

At 95°F / 3 5°C, add soft butter and sea salt, and immersion blend to emulsify. Using an offset spatula, apply finished ganache to the top of the brownies.

Wait for it to cool before cutting and serving.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/brownie-with-milk-chocolate-ganache