Brownie with Milk Chocolate Ganache
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.
