fudgey dark chocolate brownies, chewy edges, shiny crackly top! Marbled with dulce white chocolate ganache, finished with course pink Himalayan salt
What is that x-factor when it comes to food? The difference between eating something really basic and uneventful vs. that mouth-watering mind explosive experience? For me, it usually comes down to layers of flavor (and texture). I want any given bite to have a bit of sweet, a little bitterness, definitely the salt in there. It needs to have a beginning, middle, and twist at the end. Not every bite is the exact same, flat note. My favorite thing to do is take a recipe that’s pretty straightforward and just elevate it, you know? A little lemon zest here, some espresso powder, maybe a splash of almond extract (not all in the recipe, but like, flavor enhancers in general). They’re usually unexpected, but always loved. The French call it ‘je ne sais quoi’ which was the OG x-factor.
I’ll be totally honest, I don’t make a lot of brownies. But when I do, I need them to be frickin’ fantastic. I LOVE a really dark chocolate, but I didn’t want to alienate anyone. Didn’t want to push anyone away with my glorious floral notes and cocoa bitterness. So, these brownies have this incredible creamy white chocolate ganache marbled onto the top. But it’s not just any white chocolate. My friends at Valrhona Chocolate sent me a huge bar of their Blond Dulcey 32% to try, and it is, no joke, one of the best things I’ve ever had. I made a really easy ganache by adding some hot cream to the chocolate, then used a skewer to make the marble pattern on top. The little sprinkle of pink Himalayan Salt at the end should not be overlooked. It is the finishing step and really enhances all the flavors.
This recipe makes a generous batch, so these brownies are meant to be shared. You may be surprised how many friends you make when you show up to the party with a plate of these. You will be responsible for all brownie needs henceforth, FYI.
A few tips:
- Line the pan with parchment paper or greased aluminum foil, which makes removing and cutting the brownies 1000% times easier.
- Do NOT over bake! The beauty of these babies is the fudgey-ness.
- To get the marble pattern on top, drop spoonfuls of ganache on top of the brownies batter, then use a skewer to swirl the ganache around. It will perfectly imperfect, you can’t mess it up.
Make these, post a pic and tag me in it! @leanne.shor or #lionsbread I love to see what recipes you all are making 🙂
loved this recipe?
check out these Flourless Double Chocolate Brownies with Roasted Hazelnuts
xxoo, L
Himalayan Salted Dark Cocoa Brownies w/a Dulce Ganache Marble
Fudgey dark chocolate brownies, crispy edges, shiny crackly top! Marbled with dulce white chocolate ganache, finished with course pink Himalayan salt
Ingredients
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 1/4 cup Dutch Process Cocoa Powder
- 1 tsp espresso powder, or instant coffee
- 2 tsp pure vanilla extract
- 2 cups sugar
- 1 1/2 cups unbleached all-purpose flour
- 2 cups semi-sweet chocolate chips
- 4.5 oz Blonde Dulcey Valrhona Chocolate, white chocolate can be substituted
- 1/4 c heavy cream
- 2 tsp pink Himalayan salt for sprinkling over top
Instructions
Preheat the oven to 350 degrees F. Line a 9 x 13" baking pan with parchment paper, or lightly greased aluminum foil.
Combine the eggs, salt, baking powder, cocoa powder, vanilla extract, espresso powder in a large bowl. Whisk very well for about a minute until the mixture is smooth.
Add the butter and sugar to a small saucepan over medium/low heat. Stir until the butter completely melts, and the mixture becomes glossy and shiny. This should take about 4-5 minutes (around 120*F). Add the hot butter mixture to the bowl with the egg/cocoa mixture. Stir to combine well.
Make the Dulcey Ganache. Combine the cream and chopped white chocolate in a small saucepan and heat over low heat until the chocolate is melted, stirring to combine thoroughly. The mixture should be smooth and semi-thick.
Add the flour and chocolate chips to the brownie batter, stir gently to combine. Pour the batter into the prepared baking pan. Drop spoonfuls of the Dulcey ganache on top of the batter. Use a thin skewer to create a marble pattern.
Bake for about 28-30 minutes, or until a knife comes out with moist crumbs. Sprinkle with Pink Himalayan Salt. Allow the brownies to cool to room temperature before cutting.