Triple Chocolate Brownie
Makes 1 18×30″ Tray.
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Uploaded by Renshaw Baking
- 555 g Butter
- 555 g Dark Chocolate
- 450 g Whole Egg
- 825 g Soft Light Brown Sugar
- 630 g Plain Flour
- 120 g Cocoa Powder
- 1000 g Renshaw Blendesi
- 250 g Egg Albumen
- 950 g Milk Chocolate (Melted)
- 500 Milk Chocolate
Baking the brownie::
Melt the Dark Chocolate and Butter together over a Bain-marie.
Whisk the Whole Egg and Soft Brown Sugar to ribbon stage.
Fold in gently the cooled chocolate mix.
Fold in the sieved Plain Flour and Cocoa Powder.
Deposit into tray bake foils.
Bake at 160ºC for 15-20 minutes or until just baked.
Allow to cool.
Topping the brownie::
Place the Renshaw Blendesi in a bowl with a whisk and stream in the egg white solution until the liquid is totally incorporated.
Whisk on full speed for 5-8 minutes until full aeration is achieved.
Fold the melted Milk Chocolate into the mallow.
Spread the Milk Chocolate Mallow on top of the brownie and place into the fridge to cool.
Remove from fridge and temper the Milk Chocolate and spread on top of the mallow.
Place in fridge so the chocolate sets.
Remove from fridge and decorate accordingly.