FUDGE MANDEL BROT with CHOCOLATE GANACHE
1/2 cup (1 stick) butter, softened .……………. 1 cup sugar ~or~ regular white Splenda
2 eggs …….………………………………............ 1 tsp. dark chocolate syrup or sugar-free
1 tsp. vanilla extract ………………………........ 2 cups all-purpose flour
1 tsp. baking powder..........................................1/2 tsp. baking soda (ONLY if using Splenda)
2 tsp. dark unsweetened cocoa powder...........1/2 tsp. instant coffee powder
CHOCOLATE GANACHE (ingredients & recipe below)
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Preheat oven to 350. Cover baking sheet(s) with parchment paper and set aside.
Cream butter and sugar in electric mixer bowl. Add eggs; then beat in baking powder, soda, instant coffee and chocolate syrup; mix well. Gradually add unsweetened cocoa powder & flour (so it doesn't puff up into your face); then raise speed to medium high & beat for about 30 seconds. Scrape down sides of the bowl and paddle. (Mixture will be very stiff)
Form dough into 3 thin loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 20 minutes & remove.
Slice into 1-1/2” slices while hot, and flip onto their sides. Return to oven and bake another 7-8 minutes. Cool and dust with powdered sugar, or drizzle with CHOCOLATE GANACHE. If you want sprinkles, just drizzle about 8 slices at a time & do the sprinkles (so they stick before the ganache hardens). Makes about 50 slices. ** These freeze well.
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CHOCOLATE GANACHE
1 good quality chocolate bar (semi-sweet, dark, or unsweetened)
(NOTE: This Lindt 90% Cocoa Supreme Dark bar has only 3 g. sugar per 4 squares, so it would have negligible sugar per muffin or cookie)
probably about 1/4 to 1/2 cup half-and-half (depends on size of your chocolate bar) ~ can also use flavored liquid coffee creamer, with sugar or sugar-free (Crème Brulee, Italian Sweet Crème and Caramel are all good)
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I use a 2 cup pyrex measuring cup and put the chocolate bar in there (broken into pieces or squares). Heat for 45 seconds in the microwave. Stir and see if it's melted through ~ if not, put back in for another 15 seconds. Take it out and stir with a small spoon, until all the chocolate is melted.
Now, gradually add in the half-and-half (stirring or whisking constantly). It WILL seize up (harden), but just add more half-and-half and keep stirring. After about 4 additions of half-and-half, it should be nice and smooth, and thick enough to spread (add a touch more half-and-half, if you want to drizzle it).
After I'm done using it, I put all of the leftover ganache (use a rubber scraper to get it all) into a small, covered glass container. When I want to use it again, take off the top and microwave for about 25 seconds. Stir and use. (I usually tape a label on the top because I have so many extra frostings in my refrigerator ~ but if you have "chocoholics" in the house, you might want to skip the label or label it something else because this IS delicious with a spoon right out of the refrigerator! it tastes like fudge.)