Ganache Football Brownies

Ganache Football Brownies

Supplies:

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.*Football Cookie Cutter

*1/2 cup White Chocolate/Candy Melting Wafer, like Ghirardelli, for piping lace on footballs

*Pastry Bag with small round tip

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Ganache

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Coats/frosts about 20 cookies depending how thick you spread ganache.

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*1 cup Whipping Cream

*4 ounce Bittersweet Chocolate, chopped small

*4 ounces Semi Sweet Chocolate or Bittersweet, chopped fine

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In a double boiler on medium low heat, heat the milk until warmed then add the chocolate pieces and stir with heat-resistant rubber spatula, stirring until chocolate is melted. Remove from heat and spoon with a tablespoon the ganache on top of each football cookie. Refrigerate cookies until set and pipe on lace and white lines on the football with the melted white chocolate candy melting wafers. (Make sure by testing on wax paper the right consistency (not to warm) of the melted wafers for piping lace and lines.)

Fudge Brownies

Melt together the Chocolate: (In a double boiler on low heat or in a glass bowl, microwave for 30 second increments, stirring occasionally just until melted.)

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*1 cup Semi-Sweet Chocolate Chips, melted

*1 cup Milk Chocolate Chips, melted
After melting the chocolate add the following and mix with the creamed mixture below.

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Cream together in stand mixer:

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*1/2 cup Butter, at room temperature

*3/4 cup Brown Sugar

*3/4 cup Granulated Sugar

*2 teaspoons Vanilla

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After you have creamed together all of the above ingredients, add the 4 eggs, one egg at a time until well mixed.

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* 4 eggs, at room temperature

*1 cup of All-purpose Flour, sifted

*1/2 teaspoon Sea Salt

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Add the flour and the salt and mix on low until smooth texture.