RECIPE:
BARofChoc Post-its ‘Brownies with Ganache frosting’ by Manisha Shah
Preparation time:
1 hour 15 minutes
Serves:
16
For the brownies
Ingredients:
Bean2BAR 60% Dark Chocolate – 200 g
BAR Cocoa Powder (Indonesian Origin) - 50 g/ ½ cup
Unsalted butter – 100 g/ 1/2 cup
Instant coffee – 2 tsp
Sugar – 200 g/ 1 cup
A pinch of salt
Vanilla extract – 1 tsp
Water – 180 ml/ ¾ cup
All-purpose flour – 125 g/ 1 cup
Directions:
1. Line an 8-inch square pan with parchment or foil, keeping enough overhang on the sides so you can pull the brownie slab out later. Preheat oven to 180 degrees C.
2. In a bowl, whisk together the water, sugar, salt and vanilla. The sugar might not all dissolve, but it will be paste-like.
3. In another bowl, melt the chopped chocolate and butter in the microwave or double boiler.
4. Stir in the cocoa and coffee.
5. Whisk in the sugar-water-vanilla mixture.
6. Stir in the flour until combined.
7. Pour the thin batter into the prepared pan.
8. Bake for 35 to 40 minutes until a toothpick inserted has only a few wet crumbs.
9. Cool completely in the pan, remove and slice with a sharp knife.
For the Ganache
Ingredients:
Bean2BAR 60% Dark Chocolate – 100 g
Fresh cream – 100 g/ ½ cup
Directions:
1. Melt the chocolate in a double-boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
2. Add the fresh cream and stir until smooth.
3. Allow it to cool. Chocolate ganache is ready.
4. Refrigerate the ganache for an hour and whisk it.
5. Pipe it on the brownies.
6. Brownies with ganache frosting are ready.