Coffee Ganache Brownies

Method

1. 1
   Heat the cream in a saucepan over medium heat until steaming, but do not boil.
2. 2
   Transfer cream to a bowl, add white chocolate, let sit for 1-2 minutes, then stir until melted. Add espresso powder and whisk (or use an immersion blender) until combined. Cover with plastic wrap and refrigerate to cool.
3. 3
   Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.
4. 4
   Melt butter in a saucepan over low heat. Stir in cocoa powder, then remove from heat and stir in 4 oz of the chopped chocolate until melted.
5. 5
   In a separate bowl, beat eggs and both sugars for 3-4 minutes until glossy and sugar has dissolved. Add vanilla and the warm chocolate mixture, stirring to combine.
6. 6
   Stir in flour, espresso powder, and salt. Fold in the remaining 3 oz of chopped chocolate.
7. 7
   Spread batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out with just a few moist crumbs.
8. 8
   Allow brownies to cool completely in the pan.
9. 9
   Whip the cooled ganache on medium speed until thick and holding soft peaks. Spread or pipe over the cooled brownies and top with shaved chocolate.