16
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
DessertMain Ingredient
ChocolateOccasion
HolidaysIngredients
For the Brownies
- 1 1/2 sticks (12 tbsp) unsalted butter
- 1 12-oz bag semisweet chocolate chips
- 1 1/2 cups finely ground almond flour
- 4 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 5 large eggs
- 1 1/2 cups brown sugar or coconut sugar
- 3 tbsp San-J Tamari Soy Sauce
- 1 tbsp pure vanilla extract
- gel icing
- sprinkles
For the Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp San-J Tamari Soy Sauce
- 1 tsp pure vanilla extract
Directions
For the Brownies
- Preheat oven to 350ºF. Prepare 2 8-inch round cake pans with parchment paper and cooking spray or butter.
- Add the butter and chocolate chips to a large microwave-safe bowl and heat on high power for 2 1/2 minutes. The chocolate should be very soft and beginning to melt. If not, heat for another 30 seconds. Stir until the chocolate is fully melted and glossy. Allow to cool for 5 minutes.
- Combine the almond flour, cocoa powder, and baking powder in another bowl, whisking well to combine with no lumps.
- To the cooled butter and chocolate, add the eggs, sugar, Tamari, and vanilla and whisk to combine. Add in the dry ingredients and mix well. Divide the batter evenly among the two prepared cake pans.
- Bake for 30-35 minutes, or until the edges look dry and a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 30 minutes. Remove from the pan and place upside down on a wire rack to finish cooling completely.
- When completely cooled, place the cakes upside down on a cutting board and cut each cake into 8 triangles. Transfer the triangles back to the wire cooling rack, keeping them face-down. Optional, add waxed paper below on the counter.
For the Ganache
- Heat the cream over medium heat until it almost comes to a boil. Add the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy. While still warm, stir in the butter until completely melted. Stir in the Tamari and vanilla.
- Spoon the ganache heavily over the brownie triangles, letting it drip down the sides.
- Decorate with gel icing and sprinkles. Refrigerate to let the ganache harden, about 1 hour.
