-
1
Preheat oven to 350 degrees F.
-
2
Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy.
-
3
Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes.
-
4
Add the vanilla extract and beat an additional 30 seconds.
-
5
Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute.
-
6
Stir to insure that the chocolate has melted.
-
7
Microwave an additional 30 seconds, if needed.
-
8
With the mixer running, pour the melted chocolate into the egg mixture.
-
9
Add the flour and beat 1 minute.
-
10
Scrape down the sides of the bowl and beat an additional 30 seconds.
-
11
Spray the cake pan with a pan release spray and pour in the brownie batter.
-
12
Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.
-
13
* Remove the pan from the oven and let cool.
-
14
Top with the ganache and place in the freezer for at least 1 hour.
-
15
To serve, remove from freezer and slice immediately.
-
16
Allow to come to room temperature before serving.
-
17
*Cook's Note: If tested with a toothpick the center will still be gooey.
-
18
If tested by touch, the center will be soft.
-
19
It will set once frozen.
-
20
1/2 cup (4 ounces) semisweet chocolate chips
-
21
1/4 cup heavy cream
-
22
Put the chocolate chips and cream into a microwave safe bowl.
-
23
Microwave on high for 1 minute.
-
24
Remove the bowl and stir with a whisk or fork until well mixed.
-
25
Use immediately.
-
26
If using the ganache later it will need to be reheated.
