Part 1: Stout Brownies
Ingredients
Method- 150g Butter
- 200g Granulated Sugar
- 90g deZaan True Dark Cocoa Powder
- 90g All-Purpose Flour
- 2g Salt
- 1g Allspice
- 10g Vanilla Paste
- 110g Whole Eggs
- 125g Stout Beer
- Preheat oven to 180°C/350°F
- In a stand mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy.
- Continue by adding the eggs and vanilla paste little by little.
- Sift all the dry ingredients and add them to the previous mix. Keep mixing until smooth.
- Add stout beer and mix to incorporate.
- Transfer to an 8 x 8 in or 20 x 20 cm baking pan and bake for 20-25 minutes.
- Let cool and unmold.
Part 2: True Dark Ganache
Ingredients
Method- 250g Heavy Cream
- 100g Glucose Syrup
- 15g Vanilla Extract
- 95g deZaan True Dark Cocoa Powder
- 30g Butter
- In a pot, add the cream, glucose syrup, and vanilla extract. Bring to a simmer.
- Pour the cream mixture into a tall container. Add in the deZaan cocoa powder and butter and emulsify with the help of a hand blender until smooth.
- Cover with a plastic wrap directly on top and let set in the refrigerator for about 2 hours.
Part 3: Assembly
Method- Spread the True Dark ganache on top of the brownie and dust with deZaan True Dark cocoa powder.
- Cut in squares and enjoy!
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