These brownies are so good that we only let ourselves make (eat) them for special occasions. We're not usually into restrictive diets, but eating an 8"x8" pan of brownies in one sitting (even if they're gluten-free!) should only happen on Halloween or after an Ironman.
The recipe belongs to baker and cookbook author David Lebovitz and we've blogged about it before. But now we've upgraded it with a chocolate ganache and lots of sprinkles on top.
The ganache is made from roughly 2 tablespoons coconut cream, 1 tablespoon melted butter, 1/4 cup melted chocolate chips, and 1 tablespoon cacao powder. We don't have an exact recipe to share with you yet because (little chef) Amy was adding things so quickly we didn't have a chance to measure. But here are a few ganache recipes Nichole Wishoff shared with us after she ran the NYC Marathon last year that will work:
Chocolate Ganache
- 1/2 cup heavy cream
- 5 ounces semi-sweet chocolate, chopped
- 2 tablespoon creamy peanut butter
- 2 teaspoons vanilla
- reese's peanut butter cups, roughly chopped, for topping
- Note: If you are vegan, I am a big fan of this simple chocolate ganache recipe: 2/3 cup of dark chocolate chips (vegan choc. chips) 1 tbsp. coconut oil in a bowl. Heat up for about 30-45 seconds until just melted. Add 1 tbsp. maple syrup or two depending on how sweet you like it. The syrup will make it thick so add slowly and stir.
Pour the heavy cream into a sauce pan and heat up until almost boiling. Take off the heat and add the sweet chocolate, peanut butter and vanilla. Stir until mixed completely.
Enjoy!
--Laurel and Bec
