Ingredients
Brownie
- 150 gram butter
- 160 gram light muscovado sugar
- 90 gram powdered sugar
- 2 st large eggs
- 90 gram Wheat flour
- 3 gram fling salt
- 60 gram cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar
Chocolate ganache
- 300 gram chopped dark chocolate
- 400 gram cream (40%)
- 1 tbsp honey
Garnish: Fresh berries by season
Brownie with dark chocolate ganache topped with blueberries
Beautiful brownie with a dark chocolate ganache. A real dream for us chocolate lovers. Serve with sour berries and a click of cream, guaranteed success! Garnish with a little flake salt, so tasty!
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Melt the butter in a saucepan and allow to cool.
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Put the oven to 160 °C (320 °F) hot air and cover the bottom of a baking pan with baking paper.
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Assemble the assistant with the beater bowl and balloon whisks.
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Mix butter, sugar and eggs in a bowl. It does not need to be whispered just stirred. Add the dry ingredients in the egg mixture and stir until smooth.
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Pour the batter into the baking pan and bake in the middle of the oven for about 22 minutes. It should feel a little loose in the middle
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Allow to cool in the baking pan and then refrigerate for about 2 hours, or overnight.
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Chop the chocolate and place in a bowl, boil the cream. Pour cream and honey over the chocolate, stir with a spatula until you have a smooth ganache. Do it the day before and leave in room temperature overnight, don´t put it in the fridge.
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Cut your brownie into 8-10 pieces and place on a platter.
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Choose a favorite tulle and put in a piping bag. If you don’t have a tulle then cut off the top of the piping bag with an oblique cut.
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Spread out ganache over each piece in any pattern, garnish with fresh berries.