Ombre Brownies

 This is my girl:

And I love her lots.  She’s in cosmetology school and she is learning how to make people pretty, which reminds me I need to get her to wax my eyebrows soon.  Anyway, one of the current hottest trends in hair color, she tells me, is a technique called “ombre.”  Ombre is dark at the roots, or the top of the head, then it gets lighter at the ends, or the bottom of the hair.  So do these brownies.

At the top is a dark chocolate ganache layer of frosting.  Then there is a milk chocolate brownie layer.  And the bottom is a blondie base.   Three layers of sweet goodness.  Dark to light.

Here are my notes:

-I cut part of my batch into very tiny squares, just enough for a bite.  I thought they were kind of elegant like that.

-I put nuts in the blondie layer of my first batch.  Not sure why I didn’t write it in the recipe, but just stir in about 3/4 of a cup of chopped ones if you’d like.

-Don’t overbake them.  Bake just until wet crumbs attach to a toothpick, then let them cool completely before frosting.

The photobomber showed up again.


Ombre Brownies

1 cup butter, divided
1 3/4 cup light brown sugar, divided
3 large eggs, divided
2 teaspoons vanilla , divided
1/2 teaspoon salt, divided
1 3/4 cups all-purpose flour, divided
1 cup milk chocolate chips
1/4 teaspoon baking powder
1 cup dark chocolate chips
1/4 cup heavy cream
Put oven rack in middle position and preheat oven to 350°F.  Spray a 9-inch square baking pan with nonstick cooking spray.
Place 1/2 cup butter in a medium heavy saucepan and heat over low heat until melted.  Remove from heat.  Stir in 1 cup brown sugar until mixed.  Stir in 1 egg, 1/4 teaspoon salt, and 1 teaspoon vanilla until mixed.  Stir in 1 cup flour.  Spread evenly into prepared pan.  
In another medium heavy saucepan, place the remaining 1/2 cup butter and the milk chocolate chips over low heat until melted, stirring constantly.  Remove from heat.   Stir in remaining brown sugar, vanilla, and salt.  Stir remaining two eggs in 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk the baking powder and remaining flour together, then stir into chocolate mixture. Carefully spread batter over the blondie layer in the pan, then bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.  Let cool completely on wire rack.
Place the dark chocolate chips in a small heavy saucepan along with the heavy cream and heat over low heat.  Whisk until melted and smooth.  Beat in 1/2 cup of powdered sugar until smooth and fluffy.  Frost brownies with ganache, then cut into squares.


PS.  I don’t know why the font is uneven and two different colors.  It’s probably something to do with my new computer, but  I do see it.  One day I will work out all the kinks.  *Sigh*

Comments

  1. says

    Hi Lorie–just discovered your blog and am enjoying browsing! Love the dark-to-light approach of your ombre brownies–especially ending with the chocolate ganache. Thumbs up from this chocoholic!

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