Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).
Recipe information
Yield
Makes 12
Ingredients
For the Batter
For the Topping
Preparation
Step 1
Preheat the oven to 325°F. Butter a 9-inch springform pan, and set aside.
Step 2
Make the batter: Put the butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Step 3
Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
Step 4
Put the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add the chocolate mixture, milk, and vanilla, and beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
Step 5
Pour the batter into the prepared pan. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in the pan.
Step 6
Make the topping when the brownies are cool: Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour over the chocolate; let stand 5 minutes. Gently stir until smooth. Allow the ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
Step 7
Pour the ganache over the cooled brownies in the pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out the brownies; cut into wedges, wiping the knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
