INGREDIENTS
- For Brownies
- 1/2 cup (1 stick; 4 ounces total) unsalted butter, cut into chunks
- 1/2 cup lightly packed light brown sugar
- 9.3 oz GODIVA Dark Chocolate Signature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- For Chocolate Ganache
- 1/4 cup heavy cream
- 3.1 oz GODIVA Dark Chocolate Signature
- 3 tablespoons unsalted butter, cut into chunks
- 1 1/2 cups powdered sugar, sifted
- 1/3 cup chopped walnuts (optional)
- Preheat oven to 350°F
- Line an 8” square baking pan with parchment paper so that it extends 2 inches beyond two opposites sides of the pan; smooth corners to remove wrinkles. Lightly spray the paper and any exposed parts of the pan with baking oil
- Heat butter chunks, brown sugar and Godiva Dark Chocolate Signature in a medium sauce pan over low heat, stirring constantly until butter and chocolate melt, and mixture is smooth. Remove from heat.
- With a wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, mixing well after each addition. Stir in vanilla extract. Sprinkle in flour and salt; stir slowly until combined, then mix vigorously until batter is shiny and smooth, about 50 strokes. Scrape batter into prepared pan and smooth top with rubber scraper.
- Bake brownies until cake tester inserted into the center comes out slightly moist, about 35-40 minutes. Do not over bake. Place pan on wire rack and let cool for 45 minutes. Using two ends of the parchment as handles, lift the brownies out of the pan to finish cooling.
- Heat heavy cream, chopped Godiva Dark Chocolate Signature and butter in a small saucepan until melted and smooth, stirring constantly. Transfer to a medium bowl.
- Using an electric mixer, beat in about half of the powdered sugar. Reduce speed and add the remaining powdered sugar. Starting on low, continue beating on medium-high speed until smooth and shiny, about 30 seconds.
Immediately pour and spread frosting over cooled brownies. Sprinkle top with chopped walnuts if desired. Let set for about 10 minutes, then cut into 16 rectangles and serve at room temperature. Store covered, in airtight container in refrigerator up to 3 days. Bring to room temperature before serving.
