Wonderland Kitchen: Chocolate Ganache Topped Dark Chocolate Brownies

(Whew, that's a mouthful!) This is a recipe I first made with a layer of Peppermint topping, but I went the simpler route when I made these for Saturday's tailgate. I did of course add Red sprinkles in IU spirit! It should be noted, however, that Kelly just informed me that they make edible glitter which would totally have covered these if I would have been able to find it in time. These aren't too incredibly difficult to make, but judging by their 100% consumption rate by everyone at the tailgate, I'd say they are a crowd pleaser.

Ingredients

10 tablespoons butter

6 ounces bittersweet chocolate

3 Eggs

1½ cups sugar

1 tablespoon vanilla

¼ teaspoon salt

1 cup all-purpose flour

½ cup dark cocoa powder

½ teaspoon baking powder

8 oz semisweet chocolate

1 cup whipping cream

Directions

1. Preheat oven to 350°. Butter a 9- by 13-in. baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.

2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.

3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.

4. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm.