Bittersweet Espresso Brownies With Ganache - Cuisinart TOB-200 Manual Del Usuario

3. Lightly butter a 9-inch round baking pan. Punch down the dough and
divide into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into
smooth rounds and arrange in the prepared pan. Cover with plastic
wrap and let rise until doubled in size, about 30 to 40 minutes.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at
375°F for 15 minutes. While the oven is heating, melt the remaining
tablespoon of butter and combine with the remaining tablespoon of
milk in a small bowl. Gently brush the tops of the rolls with butter/milk
mixture. Once preheated, put pan into the oven and bake rolls for the
allotted time, or until golden brown and an internal temperature of
190°F is reached.
5. Remove rolls from the pan and cool slightly before serving .
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g
• chol. 34mg • sod. 153mg • calc. 13mg • fiber 1g

Bittersweet Espresso Brownies with Ganache

Whether topped with our indulgent Ganache or not, these sinful brownies
are impossible to resist.
Makes 16 brownies
Brownies:
Nonstick cooking spray
¾ cup (1½ sticks) unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
Ganache:
2 ounces bittersweet chocolate, roughly chopped
½ teaspoon espresso powder
Pinch kosher salt
¼ cup heavy cream
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray
and line with parchment paper.
2. Put the butter and both chocolates into a heatproof bowl and place
over a pot of simmering water. Once the butter/chocolate mixture is
almost completely melted, stir in cocoa powder and espresso powder.
Once chocolate is completely melted, stir in flour and salt; set aside to
cool to room temperature.
3. Using a Cuisinart ® Hand Mixer fitted with the mixing beaters, beat the
eggs to break them slightly, then gradually add the sugar. Mix until light
and thickened, about 1 to 2 minutes. Add vanilla and beat until well
combined. Fold the cooled chocolate mixture into the egg mixture until
the batter is no longer streaky. Pour the batter into prepared pan. Tap
pan on the counter a few times to remove any air bubbles.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at
350°F for 20 minutes. Once preheated, place the pan in the oven and
bake for the allotted time, or until edges are just dry. Cool completely
and chill in the refrigerator overnight before frosting.
5. To make Ganache: Put the chopped chocolate, espresso powder and
salt in a small, heatproof mixing bowl. Set aside. Put the cream in a
small saucepan and bring to just a boil. Once heated, pour over
chocolate mixture and allow to sit for a few minutes. After a few
minutes have passed, whisk mixture until completely smooth. Allow to
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