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11 months ago
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Makes 12 large or 24 small brownies
For the people who fall into the “fudgy” camp when it comes to brownie devotion, this one leads that category with a serious ganache topping infused with chicory coffee. The cocoa nibs give the brownie a crunchy yet tender texture.
Credit: “Excerpted from The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day (Artisan Books). Copyright © 2012. Photographs by Squire Fox.”
Crafts
Extract from
The Back in the Day Bakery Cookbook by Cheryl Day
Published by Artisan
Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever." To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Tre...
© 2013 Cheryl Day / Artisan · Reproduced with permission.Recipe
Ingredients
- For the Ganache :
- 0.25 cup Cocoa NibsNibs
- 1 cup unbleached All Purpose Flour
- 4 large Egg(s)
- 2 tsp Pure Vanilla Extract
- 0.5 tsp fine Sea Salt
- 2.5 cup Sugar
- 8 ounce unsweetened Chocolate , coarsely chopped
- 0.5 lb (2 sticks) unsalted Butter , cut into cubes
- For the Brownies :
- 1 cup Heavy Cream
- 8 tbsp (1 stick) unsalted Butter , cut into cubes
- 0.3 cup Sugar
- 0.25 tsp fine Sea Salt
- 16 ounce Bittersweet Chocolate , finely chopped
- 0.25 cup hot freshly brewed New Orleans–style chicory Coffee or strong regular coffee
- 1 tsp Pure Vanilla Extract
- Fleur De Sel for sprinkling
- Project Cost
- Cheap
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1
osition a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
To make the brownies: Set a large heatproof bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.
Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.
Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. When the brownies are done, a slight crack will have formed around the edges. Remove the pan from the oven and let the brownies cool completely on a wire rack.
To make the ganache: Combine the cream, butter, sugar, and salt in a large heatproof bowl, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.
Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth. The ganache will thicken as it cools.
To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment. Pour the thickened ganache over the brownies, spreading it evenly with a spatula or a butter knife into a thick layer on top. Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.Cut into squares. The brownies will keep in an airtight container at room temperature for up to 1 week.
Tip: Cocoa nibs are seeds of the cocoa plant that are fermented, roasted, and then cracked and separated from the husks, leaving a crunchy texture and a subtle chocolate flavor. They make a great substitute for roasted nuts or chocolate chips in baked goods.
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