Graham-Bottom Brownies With Whipped Chocolate Ganache
Ingredients:
graham cracker crust:
1 cup graham cracker crumbs
1 tablespoon coconut sugar (or brown sugar)
1/4 cup butter, melted
brownie layer:
3/4 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup coconut sugar (or brown sugar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
whipped chocolate ganache:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Directions:
1. Preheat oven to 350F and line a 9x13" baking pan with tin foil. Lightly grease foil and set aside.
2. Prepare the graham cracker crust: In a small bowl, toss crust ingredients until crumbly and moistened. Evenly press into prepared pan. Bake crust 8-10 minutes or until golden-brown. Set aside on a wire cooling rack.
3. Prepare the brownie layer: In a small bowl, whisk flour, cocoa, and salt until combined. In a medium bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. Carefully spread brownie batter evenly over pre-baked graham cracker crust.
4. Bake brownies at 350F 14-15 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.
5. Prepare the whipped chocolate ganache: Place chocolate chips in a double-boiler. Stir over medium heat until chips just start to lose their shape. Meanwhile, in a small saucepan, bring cream to a slow simmer. Remove hot cream from heat and pour over partially-melted chocolate chips. Whisk ganache until chocolate is melted and smooth. Refrigerate ganache at least 1 hour.
6. Remove chilled ganache from refrigerator and whip to stiff peaks with an electric handheld mixer. Immediately spread over cooled brownies. Lift foil to remove brownies from pan and transfer to a cutting board. Cut brownies into squares.
Notes: Store brownies in refrigerator up to 3 days.