Scratch Brownies with Chocolate Ganache

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Scratch Brownies

When my wife and I were dating, one of the first meals she cooked for me was on Valentine’s Day.  It was an amazing meal of meatloaf and mashed potatoes and was followed up by brownies with chocolate icing.  To this day, we still talk about those brownies.  So, when it was time to come up with a Valentine’s Day recipe, I was reminded of those brownies and decided to share.  For these, I’m sharing my Scratch Brownies recipe from my cookbook.  They are super easy and one sweet reader even messaged me to let me know that they’ll never use another brownie mix again after trying them!  That’s quite the compliment.  And don’t be intimidated about the ganache.  It sounds complicated but it’s as easy as stirring things together… I promise!  And it really puts these brownies over the top.

Now, after my brownies cooled completely, I flipped them out onto some wax paper and cut them out with the same heart-shaped cookie cutter that Heather used all those years ago, but it’s certainly not required.  You can leave them in the pan and simply spread the ganache over the top if you want the standard square brownies.  I was just being nostalgic with these.  🙂

Y’all enjoy!!Heart Cut OutsScratch Brownies - Southern Bite

Scratch Brownies with Chocolate Ganache
 
Prep time
Cook time
Total time
 
Serves: 8 to 10
Ingredients
  • ¾ cup (1½ sticks) butter, melted
  • 1½ cups sugar
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips
For the ganache:
  • 8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

 

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Comments

  1. Oh how wonderful you still recall that lovely meal shared with your new girlfriend. These must be Killer brownies – Pinned and must try soon. Love cutting them into heart shapes and the ganache…TO.DIE.FOR! Thanks for sharing.

  2. OK fess up—who ate the scraps between the hearts? They look very tempting and the little extra touches make them special . Perfect for Valentine’s Day.

  3. Stacy,
    Really enjoy your recipes. Thanks soo much for sharing. I have a request have you heard of vinegar pie. I have been searching for the recipe but have been unable to find it. My great grandmother used to make it for breakfast along with fried eggs and ham. Yum, Yum
    Elizabeth Silverdale, wa.

  4. These brownies do sound yummy are they cake or fudge like when baked?

  5. I am impressed that these stayed together so well with the cookie cutter! They must be nice and cakey!

  6. These brownies are definitely the way to my heart. I love the story about you and your wife when you first started courting!

  7. All your recipes look scrumptious. What darling browie hearts!

  8. These brownies are great!

  9. i can’t save to my recipe box any longer, why/

  10. This brownie recipe was a real treat. I cook for large crowds at our weekly church supper and tried it out at home first. It was soooo yummy! Thank you for a great recipe! My church family will love it!!

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