Bake At Home - Fudgy Homemade Brownies
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Temps de lecture 3 min
homemade raspberry lemonade cupcakes
Homemade Fudgy Brownies
20 mins
30-35 mins
12 medium squares
Dessert
Canada
Welcome to our Pantrylot recipe series where we will share some of our favourite custom recipes made my local bakers. Our first baker is Saranya who is known for her lunchbox ideas and family recipes. Follow her here
We hope you enjoy baking her delicious Homemade Fudgy Brownies as much as we did! She uses the famous Barry Callebaut's chocolate!
Barry Callebaut is the world's leading manufacturer of high-quality chocolate and cocoa products committed to make sustainable chocolate the norm. Barry Callebaut serves as a trusted partner for the entire food industry, from large-scale food manufacturers to artisanal and professional users such as chocolatiers, pastry chefs, bakers, hotels, restaurants and caterers with Callebaut® as its main global brand.
These aren't your usual brownies with an added Ganache on top of the brownies after they are baked, we promise it is worth the extra step! They are so easy to bake at home, we hope you enjoy baking them too!
The Salted Chocolate Caramel Ganache adds the most tasty addition to the brownies. Be careful when slowly whisking the warm heavy cream as it will bubble.
Pay attention to the freezing method as we recommend freezing the baked brownie mixture and not the Caramel Ganache. When you are ready to eat the frozen brownies add ganache fresh after thawing. These can be frozen for up to 3 months.
If you are baking these at home, tag us in all our creations @pantrylot and let us know what you think! We love hearing how creative all our bakers get. If you want to be on our recipe creation team send us a DM at @pantrylot to get started!
Happy Baking!
Pantrylot team
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Baking Ingredients
Make and Bake the Brownie Batter first before moving to the Ganache. You will want the Ganache to be made fresh before pouring it over the baked brownies. The brownies will need some time to cool.
The Flaky sea salt adds the perfect finishing flavor to these brownies - don't skip this step!
Brownie Batter
• 1 cup unsalted butter
• 1 1⁄2 cups brown sugar
• 1⁄2 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3⁄4 cup Dutch-process cocoa powder
• 1 tsp espresso powder (optional but recommended)
• 2/3 cup all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 3⁄4 cup semi-sweet chocolate chips
Salted Chocolate Caramel Ganache
• 2/3 cup granulated sugar
• 2/3 cup heavy cream, warmed
• 2 tbsp unsalted butter
• 1⁄2 tsp flaky sea salt
• 1 1⁄2 cups semi-sweet chocolate chips
Topping
• Flaky sea salt
Directions
Step 1
First we are going to bake the Brownie Batter
1. Prepare the Pan & Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and set aside as you make the batter
Step 2
2. Make the Brownie Batter
• In a saucepan, melt the butter over medium heat.
• Whisk in the brown sugar and granulated sugar until smooth and glossy.
• Add eggs one at a time, whisking well after each addition.
• Whisk vigorously for 1–2 minutes until the mixture becomes thick and shiny (this creates that classic crackly top)
.• Stir in vanilla extract.
Image from Pantrylot
Step 3
3. Bloom the Cocoa
Whisk in cocoa powder, espresso powder, and salt into the warm mixture until smooth and glossy.
(Espresso powder is optional but highly recommended)
Step 4
4. Add Dry Ingredients
Fold in flour, baking powder, and semi-sweet chocolate chips. Mix just until combined. Do not overmix.
Image from Pantrylot
Step 5
5. Add eggs, vanilla extract, and lemon extract. Mix until combined.
Image from Pantrylot
Step 6
5. Bake the Brownies
• Pour batter into prepared pan and smooth the top.
• Optional but recommended: sprinkle extra chocolate chips on top before baking.
• Bake for 30–35 minutes, until edges are set and centre is still slightly fudgy.
• Cool completely before adding ganache.
Image from Pantrylot
Salted Chocolate Caramel Ganache
Step 7
1. Make the Caramel
• In a saucepan over medium heat, melt the sugar until it turns a deep amber colour. Do not burn the sugar.
• Slowly whisk in the warm heavy cream. Be careful — it will bubble.
• Add butter and flaky sea salt. Stir until smooth
Make the Ganache
Step 8
2. Make the Ganache•
Pour the hot caramel over the chocolate chips.
• Let sit for 1 minute, then whisk until smooth and glossy before pouring it onto the brownies.
Making the Ganache - hot caramel
Final Step - Finish the Brownies
• Pour ganache over cooled brownies and spread evenly.
• Sprinkle flaky sea salt on top.
• Let ganache set for at least 4 hours at room temperature, or 2 hours in the refrigerator before slicing.
Enjoy!!
See storage details below:
Store in an airtight container at room temperature for 2–3 days
You can Refrigerate up to 1 week
Freezing
Freeze brownies WITHOUT ganache.
Wrap in plastic wrap then foil or zip-top
bag. Up to 3 months. Add ganache fresh after thawing.
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