Girls Night Recipe - Chocolate Ganache Brownies

Every Girls Night needs a dessert!! When Alberta Erin sent me this recipe she said, "I have done these a lot and everyone loves these suckers. If you are a lucky duck I might bring some down with me to Calgary stampede :) " Well, today is the day she is driving down from Edmonton to Calgary to spend the weekend at The Calgary Stampede with Anne and I, maybe, just maybe, she will bring some along. (If not, I'm still a lucky duck for getting to go to Stampede and spend an awesome weekend with my Geography Girls!)

Chocolate Ganache Brownies
From ERin

For Days when a Mr. Christies Cookie just ain't gonna cut it:

1 cup of unsalted butter
1 1/2 cup of white sugar
1 cup of brown sugar
340 grams (12 oz) of bittersweet chocolate- chopped (Ghiradelli, Bernard Calibault, Dove, Purdy's, Laura Secord Chocolate are all good choices)

56 grams (2 oz) of unsweetened chocolate- chopped
6 eggs
1 tbsp vanilla
1 tsp salt
1 cup of all purpose flour

Preheat over to 300F, line a x13 inch pan with parchment paper (allow for the paper to over hang the edges)
In a medium saucepan melt the butter over medium heat with both sugars, whisking until they are smooth and combined
Remove from heat and cool for 10 minutes. Add both chopped chocolates. Whisk.
Add the eggs and whisk until SMOOTH and SHINY (could take a bit, add the eggs slowly- one at a time)
Add the vanilla and salt
Pour into prepared pan
Bake for 30-35 minutes- the centre will puff and the edges will be glossy and firm (centre will appear soft)
Remove from oven and let cool to room temperature
Refrigerate until firm
Remove from pan by lifting with parchment paper edges

Chocolate Ganache
From ERin

2 Cups (500 ml) of whipping cream
1 lb (454 grams) chopped bittersweet chocolate

Heat the cream to just below a boil (when bubbles appear around edges of saucepan)
Pour over the chopped chocolate and let it sit for 5 minutes
Gently whisk until smooth- try not to create air bubbles!!!!
Chill and then spread onto brownies