This is hardly a recipe, it's that simple. What it is, though, is positively delicious and ridiculously chocolately (in all the good ways). Seriously, anyone at any cooking skill level can make this, it doesn't require any super special ingredients, and it keeps wonderfully. Do yourself a favor and drop what you're doing and make this. I'm not even kidding.
I didn't take step by step photos of this recipe because it's really fool-proof and there wasn't much to photograph. You start out with a box of cheapo brownie mix. I used Betty Crocker this time; Duncan Hines is also a good one. You can literally just grab the cheapest, most basic mix available. Follow the instructions and combine the required ingredients (mine required vegetable oil, a couple of eggs, and a little bit of water). Then, throw some chocolate chips in there. Like eight ounces, or however much you want. I like semi-sweet, but you can use whatever you have or whatever you prefer. Mix the chocolate chips in, then pour into your greased pan. I did a 13 inch pan; you can totally do a thicker brownie with an 8 or 9 inch pan, but these are going to be super chocolatey as it is, so a thinner brownie is actually good for this.
Bake following the instructions on the box, until toothpick comes out clean (beware: if you stick your toothpick right where a chocolate chip is, it will not come out clean. Thus, it's wise to poke in a couple of places). Set brownies aside and allow to cool. Now it's ganache time.
If you have never made ganache before, you probably think it sounds really fancy and thus is difficult to make or requires special ingredients. You would be (not unreasonably) mistaken. It's actually super simple; it's essentially chocolate melted in with some cream and a little flavoring. There are several different methods for making this, but here's the one that I did this time: heat a little less than a cup of heavy cream in a medium sized pan over medium heat, whisking constantly, until bubbling. The only trick to this is that you do have to stand there and stir the cream. If you leave it, it may get yucky and it may boil over, so don't leave it. It only takes a couple of minutes. I added a dash of cinnamon and a dash of cayenne for depth of flavor.
Once the cream is bubbly, pour into a medium size bowl with 8 ounces or so of chocolate chips in it. Whisk together cream and chocolate chip mixture until smooth. The mixture will thicken as it cools, but if it looks very runny, add some more chocolate. At this point I added just a few drops of vanilla, again just to add a little complexity. I did not go heavy on the seasoning since I wanted chocolate to be at the forefront.
The waiting is the worst part. You have to let the brownies cool down some, and you have to let the ganache sit for a few minutes to cool and thicken. The best thing you can do for yourself is leave the kitchen and find something to do with yourself for 10-15 minutes.
Once the brownies are warm but not hot, and the ganache has cooled and thickened, pour the ganache over the brownies and spread with a spatula or knife.
This picture really does not accurately portray just how delicious these brownies are. It's kind of like eating the brownie batter raw, but somehow better. It's just chocolate upon chocolate upon chocolate. And it took you about 10 minutes of work to make.
The brownies are divine warm, but also great cold the next day. Over night the ganache will thicken and solidify, but not become hard. Enjoy a sliver (or slice) at a time.
Yours Truly, Jen