Brownie Bar Recipe
raspberry gel, rocher coating, chocolate ganache, vanilla bean ice cream
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Ingredients
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Brownie Bar Components
Method
Preparation Instructions
- 1
Make the Brownie Base
Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan. In a medium bowl, melt the butter and mix in the cocoa powder. Stir in sugar, eggs, and vanilla until smooth. Fold in flour and salt until combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely.
- 2
Prepare Raspberry Gel
In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool.
- 3
Make Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow to cool slightly.
- 4
Coat with Rocher
Crush the Rocher chocolates into small pieces. Once the brownies are cooled, cut them into bars and dip the tops in chocolate ganache, then into the crushed Rocher to coat.
- 5
Assemble the Dessert
Serve the brownie bars with a drizzle of raspberry gel on top. Add a scoop of vanilla bean ice cream on the side.
