This recipe was a complete accident. I was making Cookie Dough Topped Brownies and feeling over-confident in my memory of the brownie ingredients. When I got past the step of stirring in sugar, I realized something was wrong. The batter was much thicker than it should be.
Fortunately, I realized that my mistake was adding 50% more sugar than the recipe called for. Rather than throw everything away at that point, I added 50% extra of every thing else. As a result, I had an extra 9X9 pan of brownies and nothing to do with them…
Until I thought about what was in my freezer. Did you know that buttercream stores very well in the freezer? How about some White Chocolate Buttercream?
Do you see where I’m going with this?
Oh that is right, one rich chocolate brownie topped with not one, but two incredible toppings.
Thanks to a small mistake and leftovers from baking, I made Brownies with White Chocolate Buttercream and Mocha Ganache, another delicious dessert for our Thanksgiving with Friends.
Make these. No mistakes necessary.
Brownies with White Chocolate Buttercream and Mocha Ganache
Makes 16 brownies (more if you want small pieces, brownies are very rich)
Brownie (recipe from Baker’s)
2 ounces unsweetened chocolate
6 tablespoons unsalted butter (3/4 stick)
1 cups sugar
1 large eggs
1/2 teaspoon vanilla
1/2 cup all purpose flour
White Chocolate Buttercream
2 ounces baking white chocolate
1/4 cup heavy whipping cream
2 1/2 tablespoons milk (any type is fine)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons confectioners’ sugar
5 ounces semi-sweet baking chocolate
1/4 cup extra-strong brewed coffee
5 tablespoons unsalted butter, softened
Pre-heat oven to 350 degrees
Melt butter and chocolate in large sauce pan over low to medium heat
Stir in sugar
Stir in eggs and vanilla
Whisk in flour until smooth
Pour into a 9×9 pan lined with foil and greased or sprayed with cooking spray
Bake for 20-25 minutes or until knife comes out clean
While brownies are cooling, make buttercream
Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously
Remove from heat and stir in milk
Refrigerate for mixture for half hour
When white chocolate mixture is cool, finish making the buttercream
Beat the butter until creamy
Beat in confectioners’ sugar until butter and sugar are light and fluffy
Now beat in the cooled white chocolate mixture until buttercream is creamy and light
Spread over cooled brownies and refrigerate until buttercream hardens slightly
While brownies with buttercream are chilling, prepare ganache
Chop up the chocolate, coarsely, and prepare extra-strong coffee
Slice up your butter and set aside
Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat
Place heat-proof bowl of chocolate over the pot
Pour the coffee over your chocolate
Continuously stir until chocolate is melted and smooth
Remove bowl from heat and whisk in the butter until creamy
Then allow ganache to cool, stirring occasionally
Ganache is ready when the mixture gets nice and thick
Spread over buttercream layer
Keep brownies stored in a cool place
What would you do with extra brownie?