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Éclipse du Soleil
Milk Chocolate - 41% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Chocolate Brownie
with Ganache
By Chef Donald Wressell
- Working time
- 1 hour
- Yield
- 1 half sheet pan
- ContainsRecipe contains
- Tree nuts, eggs, gluten, dairy
Chocolate Brownie
Ingredients
- 600 gGuittard 72% Coucher du Soleil
- 453 gUnsalted butter
- 378 gEggs
- 600 gSugar
- 300 gAll-purpose flour
- 453 gCalifornia walnuts, toasted
Chocolate Brownie
Directions
- 1
Melt chocolate and butter together and set aside.
- 2
Beat eggs and sugar in mixer on high speed until light and creamy. Blend in melted chocolate on low speed, scraping as needed. Add flour and mix just to incorporate. Fold toasted walnuts into batter.
- 3
Spread evenly into parchment-lined, buttered half sheet pan. Bake at 350˚F for about 40 minutes until toothpick inserted in center comes out almost clean. Cool.
Ganache
Ingredients
- 600 gGuittard 41% Eclipse du Soleil
- 400 gHheavy cream
- 60 gLight corn syrup
- 80 gSalted butter, soft
Ganache
Directions
- 1
Heat cream and light corn syrup together in saucepot just to a boil.
- 2
Pour over chocolate and let stand 1 minute. Immersion blend to combine.
- 3
At 95˚F, add soft butter and immersion blend to emulsify.
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Shop the Recipe and More
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