IE 11 is not supported. For an optimal experience visit our site on another browser.

Triple Chocolate Brownie Fingers

Sam A. Harris
Cook Time:
25 mins
Prep Time:
1 hr 30 mins
Yields:
8-10 brownie fingers
RATE THIS RECIPE
(54)

Chef notes

This is one of those desserts that looks so elegant from the piping, but it’s sneaky-easy to pull together. We dress up basic brownies using a simple chocolate glaze around the outside and then pipe a whipped chocolate ganache on top.

Technique tip: You need to make sure the chocolate and butter mixture has cooled before pouring it over the eggs; this will ensure you get a glossy, crackly top to the brownie.

Equipment needed: 4B star-tip piping nozzle

Did you make this recipe? Show us! Your dish may be featured on the TODAY Show.

Ingredients

Whipped Chocolate Ganache
  • 1 teaspoon powdered gelatin
  • teaspoons cold water
  • 3/4 cup dark chocolate, 70% cocoa solids
  • 2 cups heavy cream
Brownie
  • 1 cup unsalted butter
  • cups dark chocolate, 70% cocoa solids
  • 4 medium eggs
  • 1 medium egg yolk
  • 1/4 cup + 3 tablespoons granulated sugar
  • 3/4 cup + 3 tablespoons light brown sugar
  • 1/4 cup cocoa powder
  • 3/4 cup + 3 tablespoons all-purpose flour
  • chocolate chips, to finish
  • sea salt flakes, to finish
Chocolate Coating
  • cups dark chocolate, 70% cocoa solids
  • 3 tablespoons neutral oil

Preparation

For the whipped chocolate ganache:

1.

In a small bowl, stir together the gelatin and water and let it sit for 5 minutes.

2.

Add the chocolate into a tall jug and scoop in the gelatin mixture.

3.

Add the cream to a medium saucepan and place it over a medium heat, until it is steaming.

4.

Pour this over the chocolate and let it sit for 2 minutes before using a hand blender to blend until smooth. Pour this into a large bowl, cover the surface with cling wrap and refrigerate overnight.

For the brownie:

1.

Preheat the oven to 355 F. Grease a 9- by 9-inch baking pan/tin and line the inside with parchment paper, creating a slight overhang so you can lift the brownies out once baked.

2.

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 needs to cool to around 95 F.

3.

In the large bowl of a stand mixer with the whisk attached, combine the eggs, egg yolks, granulated/caster sugar and light brown sugar. Whisk for 3 to 4 minutes or until the mixture becomes pale and fluffy.

4.

Once it is thick, very slowly drizzle in the cooled melted chocolate mixture while still whisking on a medium low speed. Once the chocolate has completely incorporated, sieve in the flour, cocoa powder and salt. Use a hand whisk to gently mix these in until no more dry ingredients are visible.

5.

Pour the batter into the pan/tin, spreading it to the edges. Sprinkle chocolate chips and a pinch of sea salt flakes over the top.

6.

Place the pan/tin in the oven and bake for 24 to 27 minutes. A wooden skewer inserted in the middle should still come out slightly wet.

7.

Remove the pan/tin from the oven and allow the brownies to cool to room temperature. Freeze for 1 hour.

8.

Carefully lift the brownies from the tray and use a hot knife to cut them into 8 to 10 rectangular slices and then place them back in the freezer.

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.

To assemble:

1.

Take the chilled brownie fingers and dip them into the chocolate glaze, allowing any excess to drip off. Wipe the bottom of the brownies on some baking paper and then set then to one side on a clean sheet of baking paper.

2.

Remove the chilled chocolate ganache from the fridge and use a stand mixer to whisk this to a medium stiff peak. Transfer it into a piping bag fitted with a star tip nozzle.

3.

Pipe the cream on top of the brownie fingers in a spiral motion. Allow the brownies to sit at room temperature for 30 minutes before serving.