epicurious4.3
Triple Chocolate Brownie Fingers
This sneakily easy but elegant dessert comes together by dipping brownies in a chocolate glaze and then piping a whipped chocolate ganache on top.
👥 10 Servings👤 Matt Adlard📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●saucepan
- ●blender
- ●spatula
- ●whisk
- ●oven
- ●pot
- ●knife
📝 Preparation Steps
1
Prepare the whipped chocolate ganache
2
Into a small bowl, add the powdered gelatin and pour the cold water over the top. Stir it together and then allow it to bloom for ⏱️ 5 minutes.
powdered gelatin3 gcold water18 g
3
Meanwhile, add the chocolate to a bowl, and place this over a pan of gently simmering water. Stir this until it is completely melted, then remove it from the heat and set it to one side.
cold water18 g
4
Add the cream into a medium saucepan and place it over a medium heat. Once it is steaming, but not boiling, remove it from the heat and scoop in the bloomed gelatin. Stir this through until it has completely dissolved.
5
Using a rubber spatula, stir the center of the melted chocolate in small circular motions, slowly pouring in the hot cream. Initially it may look slightly split but it will pull together. If you have a hand blender, once you have added all the cream, give it a quick blend to fully emulsify it.
6
Place a sheet of plastic wrap directly on the surface and chill it for a minimum of ⏱️ 6 hours or overnight in the fridge.
7
Once chilled, use a hand whisk with gently whisk the ganache until you reach a medium peak.
8
Make the brownie fingers
9
Preheat the oven to 355°F. Grease a 9 × 9 inch baking pan and line the inside with parchment paper, creating a slight overhang so you can lift the brownies out once baked.
10
In a medium bowl, combine the butter and chocolate. Place the bowl over a pot of gently simmering water. Stir the mixture occasionally until it has completely melted. Remove the bowl from the pot and allow the mixture to cool for ⏱️ 10 minutes. It’s a really important step to prevent the eggs from scrambling when you add them.
cold water18 geggs200 g
11
In the large bowl of a stand mixer with the whisk attachment, combine the eggs, egg yolks, granulated sugar, and light brown sugar. Whisk for 3 to ⏱️ 4 minutes or until the mixture becomes pale and fluffy. This is the secret to getting that nice shiny top on your brownies. (You can also mix these ingredients with an electric hand mixer.)
eggs200 gegg yolks20 ggranulated sugar85 glight brown sugar185 g
12
Once it is thick, very slowly drizzle in the cooled melted chocolate mixture while still whisking on a low speed. It’s important to do this slowly so the eggs can slowly adjust to the temperature of the warm chocolate.
eggs200 g
13
Once the chocolate has completely incorporated, sift in the flour, cocoa powder, and salt. Use a hand whisk to gently mix these in until no more dry ingredients are visible. Don’t overmix.
cocoa powder30 g
14
Pour the batter into the pan, spreading it to the edges. Sprinkle a pinch of sea salt flakes over the top.
15
Place the pan in the oven and bake for 24 to ⏱️ 27 minutes. A wooden skewer inserted in the middle should still come out slightly wet.
16
Remove the pan from the oven and allow to cool to room temperature, then place in the fridge for ⏱️ 1 hour.
17
Carefully lift the cooled brownies out of the tray and use a hot knife to cut them into rectangular slices. Depending on how big you would like them, you should be able to get 8 to 10 slices. Place these in the fridge.
18
For the chocolate coating, add the chocolate and oil to a medium bowl, and place it over a saucepan of gently simmering water. Stir until completely melted then remove it from the heat. Allow the mixture to cool to 104 to 113°F then pour it into a small rectangular container, deep enough for you to be able to dip the brownies in.
cold water18 g
19
Remove a brownie from the fridge, and placing a knife into the center, dip the brownie into the chocolate glaze, so that it just reaches the top edge of the brownie and then transfer it over to a silicone mat. Rub the brownie along the silicone mat to get rid of any excess chocolate on the bottom then transfer it to a clean silicone mat to set. Repeat with the remaining brownies.
20
Add the whipped chocolate ganache into a piping bag fitted with a #4B star tip nozzle.
21
In an counter-clockwise motion, pipe a tight spiral of the ganache across the top of the brownie. Repeat this with the remaining brownies.
22
Allow them to sit at room temperature for ⏱️ 30 minutes before serving.
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