Brownies are delicious, but I decided they were missing a key component: danger. That's why I decided to introduce a blowtorch into the equation. And ganache. Who doesn't love ganache? —Fresh Beats, Fresh Eats
Put the chocolate and butter in a small saucepan over low heat, and keep it there until the chocolate's melted. Give it a stir once in a while, too. Once the chocolate’s not so solid anymore, take it off the heat and keep stirring until everything’s smooth.
Next, pour all that into a bowl and stir in a cup of sugar. Beat in your eggs after that (one at a time, don’t throw them all in at once).
Add flour, vanilla, and salt. Stir it in gently. That means you still wanna see some bumps in there, don’t make it totally smooth.
Spray a brownie pan with some nonstick, pour the batter in, and shove that thing in the oven for about 22 minutes.
Pour your cream in a small saucepan, steep the tea bags in it for 10 minutes, and turn on a burner to medium.
The second it starts to boil, take it off the heat and pour your chocolate in.
Once everything’s melted together, take out your tea bags and pour the ganache over your now-baked brownies (they should’ve been out of the oven for a few minutes by now. If they’re not, let them cool down for a bit)
Put the whole pan in the refrigerator for an hour, just long enough for it to set a bit.
Pour a 1/3 cup of sugar over the top of the brownies, then use your kitchen blowtorch on the sugar. You want to torch it long enough for the sugar to just start bubbling and turn brown. If you don’t have a blowtorch, get one. You could set your oven to broil and put it on the top rack for 30 seconds, but don’t do that. Get yourself a blowtorch. They’re awesome.