300gramsbittersweet chocolatealmost 3 bars of Ghirardelli
1cupunsalted butter2 sticks
1teaspoonfine sea salt
2teaspoonspure vanilla extract
3large eggsat room temperature
1cup"fed" soughrdough starter
1cupsemi-sweet chocolate chips
½cupfull fat coconut milkshake well before opening - can substitute heavy cream
1teaspoonfine sea salt
1cuppecanstoasted and chopped
⅓cupsemi-sweet chocolate chips
2Tablespoonsfull fat coconut milkshake well before opening - can substitute heavy cream
Preheat oven to 325 degrees. Line a metal 9 X 13 pan with parchment paper. Spray parchment with cooking spray or coat with butter. If you leave an overhang of parchment paper, it is much easier to remove the brownies from the pan.
I used a scale to measure the bittersweet chocolate.
Place chocolate and butter in a large dish and microwave for 1 minute. Stir and return to microwave in 15 second increments, stirring each time, until chocolate is smooth.
Whisk in the sugar, salt, and vanilla.
Add the eggs one at a time, whisking to combine after each addition.
Sift the cocoa powder, and stir into mixture. I had to weigh the cocoa powder on the scale as well.
Add the espresso powder and the starter, stir gently until it is fully incorporated.
Stir in the chocolate chips.
Pour batter into prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. They are done, and the top is still shiny.
Cool in the pan for 20 minutes. Lift out of the pan and allow to cool completely.
Cut and serve or add Turtle Topping.
In a small saucepan over medium-high heat, bring sugar, water, and agave nectar to a boil. Stirring well in the beginning to dissolve the sugar.
Reduce heat to low, and continue cooking until mixture turns a deep amber color, about 12 - 15 minutes. Swirl contents occasionally to ensure even cooking.
Remove pan from heat and very carefully add the butter.
Add the coconut milk and salt, and stir until smooth. Add the chopped pecans to caramel sauce, stir to combine. Set aside to cool before serving..
Pour caramel pecan sauce over cut brownies.
Place chocolate chips, coconut milk, and butter in a small bowl.
Microwave for 30 seconds. Stir and continue to heat in 15 second increments until melted.
Stir ganache until smooth.
Allow ganache to cool a bit and drizzle over caramel topped brownies.
The Caramel Sauce is on the thin side, probably better suited for ice cream. I would suggest serving on a plate or in a bowl with vanilla ice cream!