Quick and easy

Ingredients
For 2, 8inch cake pan
2 pouch ghirardelli brownie mix
2 eggs
2/3 cup water
2/3 cup oil

For chocolate ganache fudge
255g heavy cream
235g dark chocolate
180g milk chocolate
35g corn syrup

Prepare the Brownie Base:
1. Preheat your oven according to the instructions on the brownie mix box. Grease and line 2, 8-inch round cake pan with parchment paper.
2. Prepare the brownie mix according to the package instructions.
3. Pour the batter into the prepared cake pan and spread it evenly.
4. Bake at 325F for 40 minutes, let the brownie cool in the pan for at least 20 minutes, then transfer to a cling wrap, wrap the brownie completely and freeze in the freezer for 30 minutes

Chocolate Ganache:
1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
2. Remove from heat and add the milk chocolate, dark chocolate and corn syrup. Let it sit for about 2 minutes to soften.
3. Gently stir the mixture until smooth and fully combined.
4. Taste and adjust the flavor of the ganache, it will depends on the dark chocolate you use. If you want it to be sweeter, add a bit more of the corn syrup.
Assemble
1. Place the brownie on a serving plate or cake stand.
2. Pour the ganache over the brownie, spreading it evenly with a spatula or knife. Repeat another layer. Let it drip down the sides if you like a more rustic look.
3. Refrigerate for at least 1 hour. Serve with a big glass of milk. Enjoy

свернуть