Preparation Steps
- Preheat oven to 350.
- Grease an 8x8 baking dish.
- In a large saut pan over medium heat, melt the butter and add the peppercorns and the pieces of cinnamon stick.
- Meanwhile, in a double boiler or microwave, melt the unsweetened chocolate and semisweet chocolate together.
- Stir in the espresso to the melted chocolate.
- Once the butter stops foaming and you can see browned bits at the bottom of the pan (about 5 minutes), take off heat and remove the peppercorns and cinnamon stick.
- It may be easier to strain the contents of the pan and then return just the butter to it.
- Stir the sugars, milk, vanilla, and salt into the butter in the pan.
- Then stir in the cocoa powder and chocolate and espresso mixture.
- Beat in the eggs, and then lastly, stir in the flour.
- Bake in greased pan for about 25-30 minutes, until a tester comes out clean.
Feel free to underbake them a bit.
- Once brownies are cooled, spread ganache.
- I like to put them in the refrigerator to firm up the ganache.
- To make the ganache, bring the heavy cream and peppercorns to a simmer in a small pot.
- Strain the peppercorns and stir in semisweet chocolate chips.