- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ pound unsalted butter
- 2 cups granulated sugar
- ¼ cup coffee
- 14 ounces semi-sweet chocolate, chopped (or callets)
- ½ cup sour cream
- 3 teaspoons pure vanilla extract
- 4 eggs
- 1 cup semi-sweet chocolate chips
- For the Ganache Glaze:
- • 6 ounces semi-sweet chocolate, chopped
- • ¾ cup heavy cream
- For the Raspberry Whipped Cream:
- • 1 cup heavy whipping cream
- • 1 tablespoon confectioner’s sugar
- • 1 teaspoon pure vanilla extract
- • 2 tablespoons raspberry jam
Preheat the oven to 350 °F, 180 °C.
Grease the baking pans with melted butter and line with parchment paper.
In a saucepan, combine the butter, sugar, salt, and coffee. Cook over medium heat and whisk together until melted.
Place the 14 ounces of semi-sweet chocolate in a large mixing bowl. Pour the melted butter/sugar mixture over the chocolate and whisk until melted and combined.
Add the sour cream and vanilla extract to the melted chocolate mixture and whisk well until incorporated.
Place the eggs in a small bowl and whisk together. Add some of the chocolate mixture to the eggs to temper them and whisk together. Pour the eggs into the chocolate mixture and whisk together until incorporated.
Add the flour to the chocolate mixture in a few batches and whisk together until smooth. Fold in the chocolate chips.
Divide the brownie batter evenly into the prepared baking pans.
Bake for 20-25 minutes or until the center is set, but still wet. It will not jiggle but a toothpick inserted in the center will come out wet with thick batter.
Run a knife around the edges of the pan to release the brownie.
Leave the brownies inside their pans at room temperature until they set. About 3-4 hours.
Carefully invert the pans onto plastic wrap and wrap them all around. Store in the refrigerator up to 3 weeks or in the refrigerator overnight. This step is crucial. The brownies must set in the refrigerator or freezer overnight before serving. Thaw the frozen brownie in the refrigerator before serving.
To make the raspberry whipped cream, combine the heavy cream, confectioner’s sugar, and vanilla extract in the bowl of a tabletop mixer fitted with the whisk attachment. Whip until the cream thickens to the consistency of yogurt. Add the jam to the mixture and whisk on high speed until thick and fluffy.
To make the ganache, place the chocolate in a small mixing bowl. Heat the heavy cream until scalding hot. Pour the hot cream over the chocolate and whisk together until the chocolate melts and the mixture becomes shiny.
Unwrap the brownie and place on a serving platter. Pour some ganache on top and spread it to the edges. Serve the whipped cream alongside the brownie. Enjoy!