Classic Brownies (From The Artful Baker by Cenk Sonmezsoy, published by ABRAMS c 2017
makes one 8 X 8 - inch square pan of brownies
10 tablespoons plus 2 teaspoons (5.3 ounces; 150 grams) unsalted butter, cut into large pieces, plus more for pan
10.6 ounces (300 grams) bittersweet chocolate (70% cacao), coarsely chopped
⅔ cup (93 grams) all-purpose flour
2 tablespoons (13 grams) Dutch processed unsweetened cocoa powder
½ teaspoon (4 grams) fine sea salt
3 large eggs
1 cup plus 2 tablespoons (225 grams) granulated sugar
Set a rack in the middle of the oven and preheat the oven to 350°F (175°C).
Butter the bottom and sides of an 8-inch (20.5-cm) square baking pan. Line the pan with two overlapping strips of parchment paper that are the width of the pan bottom and long enough to cover the bottom and sides with 2 inches (5 cm) of overhang on each side. Butter the lower parchment to secure the top sheet.
In a medium heatproof bowl set over a medium saucepan filled with 2 inches (5 cm) of barely simmering water, melt the butter and chocolate, stirring occasionally with a silicone spatula. Remove the bowl from the pan and let cool completely, stirring occasionally.
Sift together the flour, cocoa powder, and salt into a medium bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium-high speed until the sugar dissolves and the mixture is pale and thick, about 4 minutes. Add the cooled chocolate mixture and beat at medium speed until blended, about 30 seconds. Add the flour mixture and beat at the lowest speed just until incorporated.
Remove the bowl from the mixer and scrape down the sides with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and spread it evenly with a small offset spatula.
Bake until a paper-thin crinkly crust forms on the surface of the brownie, about 25 minutes. A wooden toothpick inserted into the center should come out with thick, gooey batter clinging to it. Set the pan on a wire rack to cool completely. As the brownie cools, the center will sink slightly.
Using the parchment overhang as handles, lift the brownie out of the pan and transfer it to a cutting board. Cut the brownie into 3 or 4 equal strips in each direction to make 9 or 16 squares.
5 ounces (140 grams) blond chocolate (preferably Valrhona Dulcey) or white chocolate, finely chopped
⅓ cup (80 grams) heavy cream
2.8 ounces (80 grams) bittersweet chocolate (70% cacao), coarsely chopped
Using the parchment overhang as handles, lift the cooled brownie out of the pan and transfer it to a wire rack. Level the top of the brownie with a large serrated knife and return it to the pan.
To make the ganache, put the chocolate in a medium heatproof bowl.
In a small saucepan over medium heat, bring the heavy cream to just below a boil, stirring frequently. Take the pan off the heat and pour about half of the hot cream over the chocolate. Stir gently with a silicone spatula until blended. Add the rest of the hot cream, stirring gently until the chocolate melts completely.
Scrape the ganache over the brownie and spread it evenly with a small offset spatula. Refrigerate the brownie, uncovered, until the ganache is firm, about 2 hours.
Lift the brownie out of the pan, carefully peel away the parchment, and transfer it to a serving plate.
Press lightly on the ganache with a large knife to mark the brownie in 3 equal strips in each direction. These will provide your border guides for the chocolate lace decoration.
To make the chocolate lace, fit a small pastry bag with an extra small (1-mm) plain round tip (Ateco #261), twist the tip of the bag, place it in a small glass, and fold the top of the bag down over the edge of the glass.