Ingredients
4 tbsp. unsalted butter
3 oz. good-quality unsweetened chocolate
1/2 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 c. milk
1 tsp. pure vanilla extract
4 oz. good-quality semisweet chocolate
c. heavy cream
2 large eggs
Heart-shaped sprinkles
Preparation
Step 1Preheat oven to 325 degrees F. Butter a 9-inch springform pan, and set aside.Step 2Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.Step 3Whisk together flour, baking powder, and salt in a separate bowl; set aside.Step 4Put 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 chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.Step 5Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.Step 6Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.Step 7Pour ganache over cooled brownies in 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 brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
