Now you may be asking yourself, why I am talking about making pretty baked goods? I came across a recipe for Spiderweb Brownies, and just had to make them. Mainly because it included using a toothpick to create these web-like designs on the brownies.
I wouldn't say that this brownie recipe is the best I've made. I tend to like a dense, rich, fudgey brownie. This one was very thin and a bit dry. The ganache on the other hand, did bring it back to life. The ganache was so simple to make - and I never imagined it would be because the name sounds so complicated. Creating the pretty design was much easier than I thought it would be even though it does not exactly match the picture in the cookbook - I'm pretty happy with the results.
Looking for some other tasty treats, that are also impressive to look at? Check out these recipes:
Check out the stunning Raspberry Swirl Cheesecake that Susan at Sticky, Gooey, Creamy, Chewy made for her mom.
The Pumpkin Cookies with Cream Cheese Frosting that Sophistimom made look so irresistable and perfect for fall.
If you love chocolate and cookie dough (honestly, who doesn't?), then check out My Kitchen Cafe's Cookie Dough Truffles. They look simply addictive!
- 1/2 cup unsalted butter
- 1/2 cup chocolate chips
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
- 1 recipe Chocolate Ganache (recipe follows)
- Preheat oven to 325 degrees. Coat a 9x13 pan with non-stick cooking spray
- Melt butter and chocolate together over low heat, stirring until completely melted. Remove from heat and beat in sugar, eggs and vanilla.
- Sift together baking soda, salt and flour and beat into batter. Transfer to prepared baking pan, spread smoothly, and bake 20-25 minutes until firm. Cool completely.
- Using a glass or ceramic dish, melt white chocolate chips in the microwave, stirring every 5-10 seconds until smooth and lump-free. Set aside.
- Pour warm ganache glaze over baked brownies and spread smoothly. Cover the ganache with thin, straight lines of drizzled warm white chocolate, covering the entire surface in one direction.
- Quickly use a toothpick to draw perpendicular lines through the white chocolate every one inch. Next, draw the toothpick in the opposite direction between the first lines. Chill at least two hours before cutting into bars.
- 8 oz. bittersweet chocolate
- 1 cup heavy cream
- In a small saucepan over high heat, bring cream to a boil.
- Place chocolate in a medium-size bowl. When boiling, pour cream over chocolate, let stand 3-5 minutes, then whisk until smooth.