Chocolate Basil Brownies - Sarah Kieffer 100 Cookies Book (Michelle Stocking's Faves)

 Basil Buttercream

1 cup (20g) basil leaves

1/2 cup (120 g) whole milk

1/2 cup (120 g) half and half

3/4 cup (150 g) granulated sugar

1/4 cup (36 g) all purpose flour

1/4 tsp salt

1 cup (2 sticks) unsalted butter, at room temp

1 tsp pure vanilla

Green food coloring (optional)

Chocolate Ganache

10 oz semisweet or bittersweet chocolate, finely choppped

1 cup heavy cream

1 recipe My Favorite Brownies or Cakey Brownies, baked, cooled completely, and refrigerated in the pan for 1 hour

For the Basil Buttercream

1) Combine the basil leaves, milk, and half-and-half in a medium saucepan. Heat gently over medium heat until just simmering, then remove from the heat. Let cool and then refrigerate for at least 2 hours and up to overnight. Remove the basil leaves from teh cream, and then squeeze the leaves oer the cream. Discard the leaves.

2) In a medium bow, whisk together the sugar, flour and salt really well (the sugar will help keep the flour from lumping when it boils, so spend a good minute really whisking it together). Place the mixture in a medium, heavy-bottom saucepan. Slowly pour the basil cream into the flour, whisking to combine as you pour. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a gentle boil (periodically run a spatula round the edges of the saucepan to remove any flour lurking there). Reduce the heat slightly, and continue to whisk and occasionally stir until the mixture has thickened considerably, 2 to 3 minutes. Remove from the heat and continue stirring for 30 seconds.

3) Transfer the mixture to a bowl and cover iwth plastic wrap, making sure the plastic sits directly on the surface (this will help keep it from forming a skin). Let cool at room temperature.

4) When the mixture has cooled, place the butter in a the bowl of a stand mixer fitted with a paddle, and beat on medium speed until smooth and creamy, scraping down the sides as needed. Start adding the flour mixure a few spoonfuls at a time, mixing on low speed after each addition, until it is all incorporated. Scrape down the sides and mix on medium speed until the buttercream is light and fluffy, 2 to 3 minutes. Add the vanilla and food coloring, if using, and mix on low speed until combined.

For the Ganache

Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic and whisk until completely smooth. Let cool at room temperature.