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Decadent fudgy brownies, topped with whipped honey butterscotch cream and dark chocolate ganache, finished with a sprinkle of sea salt.
Making the filling
Fit the Stir Tool and Whisk Tool.
Add butter and muscovado sugar into the Appliance bowl.
Heat for 3 minutes at 180ºC, on speed Min, until the butter has melted, and the sugar has dissolved.
Add cream, honey and salt.
Whisk for 1 minute on speed Min, until combined.
Transfer the mixture into a clean bowl.
Chill in the fridge for 4 hours.
Making the brownies
Preheat the oven to 180ºC.
Line a square tin (18 cm) with parchment paper.
Clean the Appliance bowl and fit the K-Beater.
Add 275g dark chocolate chips, butter and light brown sugar into the Appliance bowl.
Heat for 10 minutes at 80ºC, on speed Min, until the chocolate and butter have melted, and the sugar has dissolved.
Mix for 5 minutes on speed Min, until combined.
Add eggs while the machine is running.
Mix for 1 minute on speed 1, until incorporated.
Add flour and cocoa powder.
Mix for 1 minute on speed 1, until smooth.
Add 50g dark chocolate chips.
Mix for 30 seconds on speed 1, until combined.
Pour the mixture into the tin and spread evenly.
Bake for 20 minutes at 180ºC, until fudgy.
Tip: If you like more cakey brownies, bake for 3-5 more minutes.
Remove from the oven and let cool in the tin.
Clean the Appliance bowl and fit the Whisk Tool.
Transfer the filling back into the Appliance bowl.
Whisk for 5 minutes on speed Max, until smooth.
Add the mixture into the tin and spread evenly.
Chill in the fridge for 30 minutes.
Making the topping
Clean the Appliance bowl and fit the Creaming Beater.
Add dark chocolate into the Appliance bowl.
Heat for 10 minutes at 60ºC, on speed Stir 1, until melted.
Tip: Or use the Chocolate melting preset if applicable.
Add cream.
Mix for 2 minutes on speed Min, until smooth and glossy.
Pour the mixture into the tin and level with a spatula.
Chill in the fridge for 30 minutes.
Slice into squares.
Serve.
Decadent fudgy brownies, topped with whipped honey butterscotch cream and dark chocolate ganache, finished with a sprinkle of sea salt.
Making the filling
Fit the Stir Tool and Whisk Tool.
Add butter and muscovado sugar into the Appliance bowl.
Heat for 3 minutes at 180ºC, on speed Min, until the butter has melted, and the sugar has dissolved.
Add cream, honey and salt.
Whisk for 1 minute on speed Min, until combined.
Transfer the mixture into a clean bowl.
Chill in the fridge for 4 hours.
Making the brownies
Preheat the oven to 180ºC.
Line a square tin (18 cm) with parchment paper.
Clean the Appliance bowl and fit the K-Beater.
Add 275g dark chocolate chips, butter and light brown sugar into the Appliance bowl.
Heat for 10 minutes at 80ºC, on speed Min, until the chocolate and butter have melted, and the sugar has dissolved.
Mix for 5 minutes on speed Min, until combined.
Add eggs while the machine is running.
Mix for 1 minute on speed 1, until incorporated.
Add flour and cocoa powder.
Mix for 1 minute on speed 1, until smooth.
Add 50g dark chocolate chips.
Mix for 30 seconds on speed 1, until combined.
Pour the mixture into the tin and spread evenly.
Bake for 20 minutes at 180ºC, until fudgy.
Tip: If you like more cakey brownies, bake for 3-5 more minutes.
Remove from the oven and let cool in the tin.
Clean the Appliance bowl and fit the Whisk Tool.
Transfer the filling back into the Appliance bowl.
Whisk for 5 minutes on speed Max, until smooth.
Add the mixture into the tin and spread evenly.
Chill in the fridge for 30 minutes.
Making the topping
Clean the Appliance bowl and fit the Creaming Beater.
Add dark chocolate into the Appliance bowl.
Heat for 10 minutes at 60ºC, on speed Stir 1, until melted.
Tip: Or use the Chocolate melting preset if applicable.
Add cream.
Mix for 2 minutes on speed Min, until smooth and glossy.
Pour the mixture into the tin and level with a spatula.
Chill in the fridge for 30 minutes.
Slice into squares.
Serve.