Sinful Sweetheart Brownies

I love brownies.  Growing up, my mom would make the boxed kind and we'd all get to lick the bowl and spatula.  Nowadays, her brownies have taken on a more sophisticated and decadent form since she makes two boxes in one big pan, and slathers them with swirls of vanilla and chocolate frosting, and even sometimes peanut butter cups or other candies.  

They're really good brownies. 

Still, there is something fun about making things from scratch (don't get me wrong, I'm all about using boxed mixes in a pinch).  These brownies will satisfied my craving to bake, and my sweet tooth!

This recipe is heavily inspired by Joy Wilson’s new cookbook: Joy the Baker - which I found at Recipe Girl. I put a bit of my own twist on it by adding a smidge of cinnamon and switching up the semi-sweet chocolate chips to milk chocolate bits (I had wanted to use white chocolate chips, but Ethan wasn't having any of it - it's "real" chocolate all the way in that kid's book!).  I also switched up Joy's chocolate glaze for a sinful chocolate ganache instead.

The result was thick fudgy brownies with gooey fudge ganache, all topped with a layer of pretty pink sugar, perfect for Valentine's Day.

Sweetheart Fudge Brownies

Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
1/2 cup granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup semisweet chocolate chips
Easy Chocolate Ganache Glaze (see below)

Pink sugar sprinkles

Directions:

Preheat the oven to 350-degrees. Spray an 8-inch square baking dish with nonstick spray, and then line it with a piece of parchment paper so that at least two edges are hanging over the sides of the pan.  Then spray the parchment with nonstick spray, too, just for good measure!  While I'm new to this whole parchment-lined-pan baking thing, I'm understanding why it's so popular and highly recommend you don't skip this step.

Whisk together the flour, baking powder and salt in a medium bowl and set it aside.  In a small pot, melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. 

Whisk the white and brown sugars into the chocolate butter mixture. Next, whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Finally, fold in the chocolate chips.

Pour the batter into your prepared pan and bake for about 25 to 30 minutes until a test comes out clean. Remove from the oven and let the brownies rest about 5 minutes in the pan.  Gently lift the brownies out of the pan using the parchment paper 'handles.' Carefully peel the parchment paper off the back of the brownies, and let them cool completely on a cooling rack.

When the brownies are cool, you're ready to glaze them with the chocolate ganache.  Don't be scared of the fancy term - I've learned that this is the easiest thing in the world to make, and tastes like it's straight from heaven.

Easy Chocolate Ganache Glaze

Ingredients:
1 cup heavy cream
6oz semi-sweet Bakers chocolate, chopped (or chocolate chips)
6oz bittersweet Bakers chocolate, chopped (or chocolate chips)
3 teaspoons vanilla extract

Directions:

In a large measuring cup, or a bowl with a spout, heat the cream in the microwave until almost simmering.  Pour the cream over the chocolate pieces (or chips) and whisk until the mixture is thick, creamy and glossy.

Pour the ganache glaze on top of the brownies, and use the bottom of a spoon to gently spread it to the edges. And then - since it's Valentine's Day - sprinkle on your pink sanding sugar or sprinkles.  Chill the brownies for at least one hour before cutting into squares.

You can store them in an airtight container for about 4-5 days in the refrigerator - if they last that long!

Today I'm linking up over at Cornerstone Confessions for the Titus 2 Tuesday link party.

Come join us!