Triple-Chocolate Flourless Brownies
Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.
- Yield: Makes 16
Photography: Rob Tannenbaum
Source: The Martha Stewart Show
For the Brownies
- Nonstick cooking spray
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 1/4 cups granulated sugar
- 1 1/4 cups bittersweet (60 percent cacao) chocolate pieces
- 4 large eggs, room temperature
- 1/2 cup cold water
- 1 teaspoon pure vanilla extract
- 1/3 cup mini chocolate chips
For the Ganache
- 1/3 cup semisweet chocolate, finely chopped
- 1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
- 1/2 cup heavy cream
- 1 1/2 teaspoons honey
- 1/8 teaspoon coarse salt
- 1/4 teaspoon pure vanilla extract
For the White Chocolate Drizzle
- 1/4 cup finely chopped white chocolate
- 1/2 teaspoon vegetable oil
Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.