Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More
“I liked my brownie recipe so much that I wanted it to appear again in a more splendid way. So I dressed it up with hazelnuts and a Chocolate Glaze. Now the humble brownie is ready for a dinner party."—James Beard Award Winner Jeffrey Larsen
- 4 ounces (about 3⁄4 cup) semisweet chocolate, coarsely chopped
- 6 Tablespoons unsalted butter or Earth Balance Vegan Buttery Sticks, softened
- 2 teaspoons light corn syrup
To make on the stovetop: combine the chocolate, butter, and corn syrup in a bowl over a double boiler. Stir until nearly all of the chocolate is melted; there can still be a few visible pieces. Remove the bowl from the heat and stir slowly until the chocolate is completely melted and the glaze is smooth.
To make in the microwave: Combine the butter, chocolate, and corn syrup in a microwave-safe bowl and melt in the microwave on medium power for about 2 minutes. You may need to return the glaze to the microwave for another minute at medium power. Stir the mixture until completely smooth; do not whisk or beat.
To use as a poured glaze, allow the glaze to cool to 90°F, or let it set up completely until it is the consistency of canned chocolate fudge icing, and spread on a cake with a spatula.
Note: Store for up to 1 month in an airtight container. Bring to room temperature before using.