We've had the wonderfully BRILLIANT Matt Adlard in the studio this week to show us how to make these insanely decadent, fudgey Brownie Fingers. Not only is the brownie gooey and delicious, it's dunked in a dark chocolate glaze and topped with a light, whipped chocolate ganache!
Grab a copy of Matts book 'Bake It Better' just here 👉🏼 https://www.waterstones.com/book/bake-it-better/matt-adlard/9780744064902
If you want to win signed copies of Matt's book as well as the Crumbs & Doilies book, head over to our instagram right now to enter our competition!
8” Square Tin
WHIPPED GANACHE
3g Powdered Gelatin
18g Cold Water
120g 70% Dark Chocolate
500g Double Cream
BROWNIE
220g Unsalted Butter
320g 70% Dark Chocolate
200g Around 4 Large Eggs
20g Around 1 Egg Yolk
85g Caster Sugar
185g Light Soft Brown Sugar
150g Plain Flour
30g Cocoa Powder
½ tsp Sea Salt
A Few Choc Chips
Sea Salt to Sprinkle
CHOC GLAZE
300g 70% Dark Chocolate
30g Vegetable Oil
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