Chocolate Brownies

Roopa

I recently signed up for the Sweetapolita Sprinkles of the Month Club, and the only downside is that I haven’t been able to keep up to all the sprinkles I’m getting! I decided that whatever I made today was going to be covered in sprinkles regardless of what it was. I was baking for a big chocolate fan, so I thought I’d make my favourite chocolate brownies with chocolate ganache (to allow for optimal sprinkle adherence).

sprinkle brownies (2 of 2).jpg

CHOCOLATE EARL GREY BROWNIES (adapted from Sally’s Baking Addiction

INGREDIENTS

  • 145 g unsalted butter
  • 250 g (1.25 cups) granulated sugar
  • 70 g cocoa
  • 2 Earl Grey tea bags (I used Stash)
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 2 eggs
  • 55 g (½ cup) cake flour

DIRECTIONS

  1. Line an 8″ X 8″ pan with parchment paper, and preheat oven to 325F.
  2. At low heat, melt the butter on a stovetop. Once the butter has mostly melted, add in the sugar, cocoa, tea (from cutting open the tea bags), and salt.
  3. Mix thoroughly until well blended (it will be somewhat gritty). Let the mixture cool for a few minutes.
  4. Add in the vanilla and eggs, and mix well.
  5. Stir in the flour. Do not over mix.
  6. Pour batter into baking pan and even out with a spatula. Bake for 25 – 30 minutes. A toothpick should come out clean / with a few crumbs. *
  7. Allow brownies to cool and cut into squares.

CHOCOLATE GANACHE

INGREDIENTS

  • 120 mL whipping cream
  • 125 g dark chocolate (I used Callebaut)

DIRECTIONS

  1. Bring the whipping cream to a boil
  2. Remove cream from heat and pour into chocolate. Whisk until smooth.
  3. Let ganache cool until it reaches the desired texture.

sprinkle brownies (1 of 2).jpg


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