Heat oven 350 degrees. Divide the chocolate chips into 2 portions, 2/3 of a cup and 1/3 of a cup.For the white chocolate ganache, you need one bag of white chocolate chips and 1 cup of heavy cream.
combine the cream and chocolate in a pot and start on the stove on low heat. When the chips are melted, crank the heat slightly to medium, and continuously stir and heat it up for about 20 minutes. White chocolate is notorious for burning easily, so keep stirring!
Melt the butter in a pot, remove from the heat and stir in the white sugar.Once that is combined, mix in your cocoa.Add in your eggs. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don’t like for brownies. So in theory, the less your stir, the less gluten and then chewy brownies here we come
Line a 9×13 pan with parchment paper, or grease it, but parchment works the best. I am going to attempt this recipe in a 9×9 one day to see if you can make thick chewy brownies.used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 for 15- 20 minutes, until the brownies pull away from the edges slightly. ganache and whipped it, since it wasn’t as hard as I wanted it to be. This turned out fantastic and went on the brownies soooo easily! If you want hardened ganache, just spread it on once it’s cooled, but not completely hardened.put in the 1/3 cup of chocolate chips that I had quickly melted in the microwave, about 15 seconds at a time, stirring then re-starting the microwave again. Then I placed in a plastic icing bag and tip. put pretty wavy lines on the top, which then hardened, so you have a crunchy little topping on top of a whipped ganache and a chewy brownie.
Originally Submitted
5/27/2013
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