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Brownies with Chocolate-Wine Ganache

in Diana's Recipe Book

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Servings: Makes 16 brownies
These brownies definitely fit into the Passover theme with the Chocolate Ganache flavored with sweet red Concord grape wine. There is just a small amount of wine in the ganache (1 tablespoon), but you can taste the wonderful flavor that it adds to the chocolate. If you choose, you can leave the wine out and have just a lovely smooth plain chocolate ganache. Whichever version you make (with or without the wine), you and your guests will love these special brownies for Passover.

For the Brownies:
6 oz. bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup/4 oz./113 gm) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup granulated sugar
1/8 teaspoon salt
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (optional)

For the Chocolate-Wine Ganache:
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream
1 tablespoon sweet red kosher wine, such as Concord Grape Wine (optional)

For the Brownies:
Preheat oven to 350°F (180°C). Line the bottom and sides of a 9-inch square baking pan with wax paper, parchment paper or greased foil.

Melt chocolate and margarine (or butter, if using) in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.

Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in matzo meal, and nuts (if using) just until blended.

Spread batter in baking pan and bake in middle of preheated oven until firm and cake tester comes out clean, 25 to 30 minutes. Cool in pan on rack, for about 15 minutes, then invert onto a platter and remove paper or foil and let cool completely. Spread top with Chocolate Wine Ganache (see recipe below); chill in refrigerator for 2 hours until ganache is set. Slice into 16 pieces.

For the Chocolate-Wine Ganache:
Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Spread over cooled brownies.

Both brownies and ganache can be prepared 2 days ahead. Cover and chill. Serve at room temperature.

Photograph taken by Diana Baker Woodall© 2004

Source: DianasDesserts.com
Date: April 6, 2004

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