Mocha Brownies with Ganache Glaze

Part brownie, part cake…wholly indulgent. For a ‘fancified’ take on our classic brownie recipe, give this bake a try—You won’t regret it.

---

Recipe

Makes one 9” round pan

For the Brownies:

• 1 Cup sifted M+R Organic Soft White Wheat Flour *see recipe note

• ¾ cup organic sugar

• ½ cup organic cocoa powder (unsweet)

• ½ cup (1 stick) melted unsalted butter

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup brewed coffee, cooled

• ¼ tsp baking powder

• ½ tsp fine sea salt

  For the glaze:

• ¾ cup semi sweet chocolate chips

• 2 tbsp heavy whipping cream (room temperature or warm, so the chocolate doesn’t seize)

• 3 tbsp unsalted butter

• ½ tsp vanilla extract

• Pinch of sea salt

  (Optional, Flaky Salt to sprinkle over the glaze to finish)

Instructions

Prep:

Preheat the oven to 350. Prep a 9” springform cake pan by either greasing the bottom and sides with butter, or cut out a circle of parchment to fit at the bottom (to remove after baking) and grease only the sides of the cake pan. 

Make the brownies:

1. In a medium-large microwave safe bowl melt the butter. Cool slightly, then add sugar, eggs, and vanilla, whisk together. 

2. Using a mesh sieve/strainer or a flour sifter, sift together the flour and cocoa powder into the bowl (*you can skip this step, but we recommend it for a lighter texture. If you do skip it, use only ¾ cup of flour), discard any bran that didn’t go through the sifter. 

3. Add baking powder, salt, and the coffee. Fold all ingredients together until most of the lumps are out. 

4. Pour the batter into the prepared cake pan, and smooth out the batter evenly. 

5. Bake for 23-26 minutes, or until a toothpick comes out clean from the center. Let cool about 30 minutes before removing from the pan onto a large plate/cake stand.

Make the glaze:

1. In a double boiler (or a glass bowl sitting atop a small pot of simmering water), gently melt the chocolate and butter together.

2. Once chocolate has completely melted, take the bowl off the heat and stir in the cream, vanilla, and pinch of salt. Let cool for 5-10 minutes before glazing the brownies (you want it fairly warm, but not pipping hot).

Assemble:

1. Pour most of the glaze onto the center of the brownie, and then pick up the plate and tilt it from side to side, using gravity to edge the glaze over the sides.

2. Next, spoon out the rest of the glaze into the center and use a spatula or knife to swirl the last bit evenly over the brownie.

3. Lastly, sprinkle some flaky sea salt over the ganache. Serve while it’s still slightly warm, in big pie-like wedges. 

Serving Tip: This brownie goes great a-la-mode or with raspberries or strawberries.