I’ve been eyeing up these brownies on the Instagram account of @Thida.Bevington for a while - they looked unbelieveably decadent, definitely one for a treat. With Valentines Day next week, I thought it would be a great excuse to try them this CakeMonday.
The ganache topping is made by adding pureed and sieved raspberries with warm cream to melted white chocolate. You spread a layer evenly across the brownie then allow to set in the fridge for a few hours.
I’m using my favourite brownie receipe, the one I normally add Salted Caramel to. It’s a fail-safe one for me but feel free to use you own recipe and just top with the ganache.
Be warned: THESE ARE RICH! I cut mine into small squares from the 20cm x 20cm tin. You could easily get 16-20 out of the mix depending on how you slice them
TIP: The best way to get a smooth slice through the ganache is to use a long sharp knife that you clean with hot water between each slice. This stops any brownie crumbs spoiling the top and the hot knife cuts throught the ganache easier.
- 175g dark chocolate (55-70% cocoa solids, buy best you can)
- 175g butter, cubed
- 25g cocoa powder (good quality)
- 3 eggs
- 225g soft brown sugar
- 1tsp vanilla extract
- 100g plain flour sifted
Berry Ganache Ingredients:
- 100g frozen raspberries or blackberries, lightly defrosted. You want to get 60g puree from this when blitzed and sieved.
- 60g double cream, warmed
- 180g white chocolate, melted
- Preheat oven to 160 degrees (150 degrees fan oven) & line base & sides of a 20cm square cake tin with parchment paper.
- Make brownies first by melting dark chocolate, butter & cocoa powder in bowl over a saucepan with few cm of simmering water. Remove from heat once melted.
- In a separate bowl, whisk eggs, brown sugar & vanilla extract until light & creamy. Continue to whisk, then add in the melted chocolate / butter mix.
- Sift in flour & fold with a spatula or metal spoon. Pour mixture into prepared cake tin.
- Bake for approx 20 mins until set on top but gooey in the centre. Leave to cool fully in the tin (overnight is good).
- To make the ganache, blitz the berries in a blender / Nutribullet until smooth then pass through a fine sieve to remove any pips. Add to the cream and warm gently in a microwave for 30-40 seconds.
- Melt the white chocolate over a pan of simmering water or in microwave then stir in the berry / cream mix. When well combined, pour over the top of the brownie and put back in fridge for at least 2 hours to set.
- Slice into squares and decorate with flowers or white chocolate decorations, like the hearts above.