Difficulty – Easy
These gluten free chocolate brownies are a deliciously rich chocolate treat. The fudgy brownie base is made with 70% dark chocolate, ground almonds, butter, sugar, eggs and milk chocolate drops. It’s topped with a whipped white chocolate ganache which has milk and dark chocolate drops sprinkled on top. It’s an indulgent brownie that anyone who loves chocolate will find a delightful treat.
Cooks Notes
Dark Chocolate – For the best chocolate brownie flavour use a good quality dark chocolate with at least 70% cocoa solids.
Milk Chocolate – I have used Swiss milk chocolate drops, but any good milk chocolate will do.
White Chocolate – I have used a good Swiss white chocolate for this recipe as a good quality chocolate gives for a better flavour in the whipped ganache topping.
Ganache Topping – if you don’t want to pipe the topping on then you can simply spread it evenly over the brownie with a knife and sprinkle the chocolate drops on top. Or for a quicker bake you can leave out the whipped white chocolate ganache topping and chocolate drops all together, and you will have a just as delicious fudgy chocolate chip brownie.
Triple Chocolate Brownie Bliss
Equipment
- 1 Baking Tray 9 inches x 12 inches x 1.5 inches deep
- Baking parchment
- 3 Piping Bags
- 1 No.2M Piping nozzle
- 1 No. 2J Piping nozzle
- 1 No. 3R Piping nozzle
- 1 Pan
Ingredients
- 120 grams Ground Almonds
- 225 grams Unsalted Butter
- 200 grams Caster Sugar
- 200 grams Dark Chocolate
- 4 Large Eggs
- 100 grams Milk Chocolate drops
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped White Chocolate Ganache Topping
- 220 ml Double Cream
- 200 grams White Chocolate
Topping
- 15 grams Milk Chocolate drops
- 5 grams Dark Chocolate drops
Instructions
- The day before you want to make the chocolate brownies make the white chocolate ganache.
White chocolate ganache
- Firstly break 200 grams of white chocolate up into small chunks and place in a heat proof bowl.
- Then gently heat 120ml of double cream in a pan, just to simmering point. Do not boil.
- Pour the cream over the white chocolate ganache topping and stir with a wooden spoon until the white chocolate has completely melted. *(See notes)
- Leave to completely cool then place in the fridge to set overnight.
Brownies
- Pre-heat the oven to 150℃(fan), Gas Mark 2, 300℉ and line the baking tray with baking paper/parchment.
- Whisk 200 grams of caster sugar and 225 grams of unsalted butter for a few minutes until lighter in colour.
- Add 120 grams of ground almonds and whisk until it’s incorporated.
- In a separate heatproof bowl melt 200 grams of dark chocolate over a Bain Marie.
- Then pour the melted chocolate into the brownie mix and whisk until combined.
- Add 1tsp of vanilla extract and a 1/4 teaspoon of salt.
- Then add the eggs one at a time whisking the brownie batter after each egg until it is well incorporated before adding the next egg.
- Add 100 grams of milk chocolate drops and stir until evenly dispersed in the brownie batter.
- Pour the brownie mixture into a lined baking tray and place in the pre-heated oven for 25 minutes.
- After 25 minutes or when the brownie is fully cooked (it will have a cracked top and be a little softer in the centre), take the brownie out of the oven and leave to cool. After 10 minutes lift the brownie out of the baking tray with the baking paper and leave to cool on a cooling rack.
Whipped white chocolate ganache.
- Take the ganache out of the fridge and set aside. In a separate bowl pour 100ml of double cream and whisk until you have soft peaks.
- Add the white chocolate ganache to the whipped cream and continue whisking until fully combined.
- Divide the whipped ganache between 3 piping bags. Then starting with nozzle No. 2M pipe swirls randomly around the brownie (leaving a boarder of about 1 inch).
- Repeat with nozzle No.2J piping stars.
- Then do the same with nozzle No. 3R.
Topping
- Take 10 grams of milk chocolate drops and sprinkle evenly over the top of the ganache.
- Finally take 5 grams of dark chocolate drops and sprinkle over the ganache evenly too.
- Using a hot knife (place boiling water in a jug and rest the knife in it for a few minutes) slice the brownie into 18 portions. Keep refrigerated and consume within 3 days.
