This is based on a recipe by the chocolatier Paul A Young and is very rich. Cut the brownies into smaller bars or squares, rather than regular-sized brownies, if you prefer. Finishing them with ...
Pour cream over chocolate, let sit 2 minutes, then whisk until smooth. Spread ganache over brownies. Refrigerate until set, about 30 minutes. Using parchment overhang, lift out brownies and ...