Maybe “brownies” is not quite the right word. “Sweet daughters of darkness” (as my father-in-law would say) would be more appropriate. These little lovelies are more similar to a rich, flourless torte than a cake-like brownie and make an impressive dessert when served with some whipped cream or ice cream and fresh fruit.
Add 1 cup sugar and beat until the eggs are thick and pale yellow, about 3-4 minutes.
Add 1 tbsp pure vanilla extract and beat for another 30 seconds.
Place 1/2 cup (1 stick) butter and 3 ounces chopped unsweetened chocolate in a microwave-safe bowl.
Microwave on high for 1 minute, then stir to make sure the chocolate melted. If it is not fully melted, microwave for another 30 seconds. Of course, I had to dip my finger in for a taste. I can’t serve something sub-par to my guests, you know.
While the mixer is running, pour the melted chocolate into the egg/sugar mixture.
Add 1/2 cup all-purpose flour and beat for 1 minute. After scraping down the sides of the bowl, beat for another 30 seconds.
Prepare a 9-inch cake pan by spraying it with cooking spray, lining it with foil that hangs over the edges, and then spray the foil with cooking spray. Alternatively, use a 9-inch round foil cake pan, sprayed with cooking spray.
Pour the brownie batter into the prepared pan.
Place the pan on the top rack of the oven. Bake for 15-20 minutes, or until the center is barely set. The center will be soft when you touch it and a toothpick will come out with batter on it when inserted into the center. Let the brownies cool.
Put 1/2 cup (4 oz) semisweet chocolate chips and 1/4 cup heavy cream in a medium microwave-safe bowl.
Microwave on high for 45 seconds to 1 minute. Stir with a whisk. Again, a taste test if required at this point.
Pour the ganache over the cooled brownies, spread evenly and place the pan in the freezer for at least one hour. Yes, you read that right – the freezer.
About 15 minutes before you are ready to serve this diet-lover’s dessert, take the pan out of the freezer, remove the brownies from the pan and cut into 12 wedges.
Serve each with a dollop of whipped cream and some fresh strawberries or raspberries.