Decadent Forte Brownies

by Monica Bennion on December 12, 2011

Decadent and rich fudge-like brownies, made with our Amador County Forté.  Indulge friends and family with a special treat!

INGREDIENTS
Brownies:
2 sticks (1 cup) unsalted butter
4 ounces unsweetened chocolate
1 cup granulated sugar
1 cup light brown sugar
2 tbsp Scott Harvey Forté
2 tsp pure vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour
Ground cinnamon
Non-stick Baking Spray with Flour

Ganache Icing:
1/2 cup heavy whipping cream
3 tbsp unsalted butter
2 ounces unsweetened chocolate
2 tbsp Forté
1/3 cup light brown sugar

DIRECTIONS
Brownie Batter – Preheat oven to 350°.  Place the oven rack in the middle of the oven.  Spray a 9″x13″ baking dish with non-stick baking spray with flour.  In a medium saucepan, over low heat, melt 2 sticks of unsalted butter.  Add 4 ounces of unsweetened chocolate and stir continuously until melted.  Remove from heat.  Add 1 cup granulated sugar and 1 cup brown sugar, mix until well combined.  Add 2 tbsp Forté and 2 tsp vanilla extract.  Add eggs and combine well.  Stir in 1 cup all-purpose flour and mix well.  Pour brownie batter into greased/floured baking dish, sprinkle ground cinnamon over the brownies and bake at 350° for 35 minutes.  Remove from oven and let cool in pan for 8-10 minutes.  Transfer to cooling rack for 20-30 minutes.  Return to baking pan.

Ganache Icing – While brownies are baking, in a small saucepan, bring 1/2 cup of heavy whipping cream to a slight boil, turn off heat and add 3 tbsp unsalted butter, 2 ounces of unsweetened chocolate, 2 tbsp Forté and 1/3 cup light brown sugar.  Let sit for 5-8 minutes.  Whisk until well combined.  Let the icing cool at room temperature until the brownies are cooled.

When the brownies are cooled and returned to the baking pan, pour the icing  on the brownies and spread evenly over the brownies.  Cover and refrigerate for at least 8 hours.  Bring to room temperature before serving.

Courtesy of Monica Bennion

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