Out-of-This-World Brownies

Right. It looks like a disaster, I mean it IS a disaster. Got boyfriend to bring my cold brownies home one night before the BBQ and condensation setted in and the candy cane started smearing like a crying girl's mascara over the ganache. This is honestly much worse than Jess's Christmas tree turning blue. I know these brownies look like abomination on its own, but I assure you it tastes better than it looks.

The only modification I did for the brownies (in the holy spirit of Christmas muahahaha) is to spread a layer of ganache and sprinkle 70g of coarsely crushed candy canes over and let it set in the fridge. These brownies are ultra rich and deeply chocolatey with the generous amount of chocolate used. It's one of the most fudgy brownies I've made so far, dark chocolate fans will be thrilled to sink their teeth into these lovely brownie bites.

this is the season to be jolly, FATlalalalalalalala~

On a side note, I need to start dieting. Have been feasting non stop and eating like a pig for few days in a row. Gonna have a few more celebrations and BBQs lining up this week. Not looking forward to Grandma or aunties saying that I've gained weight during the coming Chinese New Year gatherings. hurhur.

Out-of-This-World Brownies (adapted from Sherry Yard's Desserts by the Yard)

Ingredients:
105g all purpose flour plus 2 tbsp flour
1/4 tsp salt
113g unsalted butter
28g unsweetened chocolate (I use Hersheys)
198g bittersweet chocolate (I use 64% Tainori)
2 eggs
200g sugar

Method:
1. Place a rack in the middle the oven and preheat oven to 180°C. Line an 8" square baking pan with aluminum foil and spray with pan spray.

2. Sift together flour and salt and set aside.
3. Melt butter and both chocolates (either in microwave or on the stove). Stir with a rubber spatula until smooth. Allow to cool to tepid (32°C).
4. Using a stand or hand mixer, beat the eggs and sugar until fluffy.
5. With a whisk, gently eat in the butter and chocolate. Fold in flour.
6. Scrape batter into prepared pan and place in oven. Bake for 25 to 30 mins, rotating the pan from front to back halfway through.
7. Brownies should be slightly firm to the touch and a crust should form on the top. A toothpick will not come out clean. Allow to cool in pan to room temperature before serving.