Chocolate Indulgences ~ Ganache Glazed Brownies

ganache topping transform d classic fudgy brownie into an elegant,
grown-up dessert, but u can also omit dem for an indulgent afternoon snack.
Aren't u droolling?

Yields 16 2-1/4-inch square brownies.

Ingredients ~

For d brownies ~
8 oz. (1 cup) unsalted butter ~ more softened butter for d pan
3 oz. (2/3 cup) unbleached all-purpose flour ~ more for d pan
2 cups granulated sugar
4 large eggs ~ at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt

For d ganache topping ~

1/2 cup heavy cream
6 oz. semisweet chocolate, finely chopped (about 1 cup)

Make d brownies ~
Position a rack in d center of d oven and heat d oven to 350° F. Butter and flour a 9-inch-square metal baking pan, tapping out d excess flour.

Melt d butter in a medium saucepan over medium heat. Remove d pan from the heat. Whisk or stir in d sugar, followed by all four of d eggs and d vanilla. Stir in d flour, cocoa, baking powder, and salt, starting slowly to keep d ingredients from flyin gout of d pan and stirring more vigorously as u go. Stir until d batter is smooth and uniform, about 1 minute.

Spread d batter into d prepared baking pan, smoothing it so it fills d pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into d center of d brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let d brownies cool completely in d pan on a rack.

Make d topping ~
In a small saucepan over medium heat, bring d heavy cream to a boil in d pan over medium-high heat, stirring occasionally. Take d pan off d heat. Stir in d chopped chocolate until d mixture is smooth and d chocolate is melted.

Pour d ganache into a bowl and cover d surface with plastic wrap to prevent a skin from forming. Put d bowl in a cool part of d kitchen and let d ganache cool to room temperature, stirring occasionally. When it's cool, spread it evenly over d cooled brownies and give d ganache about an hour to set ~ it will still be quite soft and gooey. Cut into 16 squares. Keep d brownies at room temperature, well wrapped. U can freeze dem, too.