Go Back
Print

Fudge Brownies Chocolate Bar

Servings 20 cm square pan
Author נטלי

Ingredients

For the chocolate brownie base:

  • 200 grams dark chocolate
  • 150 grams (1 stick + 1 tbsp.) butter
  • Pinch of salt
  • 150 grams (3/4 cup) sugar
  • 3 large eggs
  • 100 grams (1 cup) almond meal

For dark chocolate cream:

  • 100 grams dark chocolate 70% cocoa solids
  • 375 ml. (1 ½ cups) cold whipping cream

For white chocolate whipped cream:

  • 100 grams white chocolate
  • 250 ml. (1 cup) cold whipping cream

For decoration:

  • Crushed cocoa beans
  • A bit of melted dark chocolate

Instructions

  1. Brownie base: preheat oven to 170c degrees and grease the pan.
  2. Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
  3. Add salt and sugar and mix well until combined.
  4. Add eggs one by one, stirring between additions until they are assimilated in the batter.
  5. Add almond meal and mix well until uniform.
  6. Pour the batter into the pan and straighten the top.
  7. Bake the brownies for 20-25 minutes or until it sets at the edges but is still slightly soft in the center.
  8. Cool completely at room temperature.
  9. Dark chocolate mousse: Chop the chocolate and put in a bowl.
  10. Dissolve the chocolate in the microwave or over double boiler until the chocolate is completely melted.
  11. Whip the cream into a firm whipped cream.
  12. Add 2-3 tablespoons of whipped cream into the melted chocolate, mix well until combined.
  13. Add the chocolate mixture to the remaining of the whipped cream and fold gently until you get a uniform chocolate cream.
  14. Pour the chocolate cream over the cold brownie layer and straighten the top with a palate knife.
  15. Freeze for 3-4 hours or until completely frozen.
  16. Remove from the pan and cut into rectangles of the desired size. It is recommended to use a long chef knife (not serrated knife) and work with a ruler for maximum accuracy. I cut into 12 bars.
  17. White chocolate whipped cream: chop the chocolate and put in a bowl.
  18. Whip the cream into a firm whipped cream.
  19. Add 2-3 tablespoons of whipped cream into the melted chocolate, mix well until combined.
  20. Add the chocolate mixture to the remaining of the whipped cream and fold gently until you get a uniform white chocolate whipped cream.
  21. Transfer the cream to a piping bag fitted with Saint Honore piping tip and drizzle whipped cream at the top of each chocolate bar.
  22. Garnish with crushed cocoa beans and drizzle a bit of melted dark chocolate between the whipped cream.

Recipe Notes

  • Instead of almond meal you can prepare the brownie layer with cornstarch in the same amount. The texture will be slightly different.
  • Keep the chocolate bars in a closed container in the refrigerator for 4-5 days.
  • You can freeze the bars without the whipped cream for up to a month.