Small batch chocolate liqueur brownies with ganache topping
" aperture="aperture" />We’ve had these grown-up dessert brownies on repeat lately. The batter itself only takes a few minutes to mix together, and the brownies are topped with a layer of smooth dark chocolate ganache. I added a splash of chocolate liqueur to the brownies and the ganache for extra richness – so good!
Small batch chocolate liqueur brownies with ganache topping
" data-orig-size="818,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Small batch chocolate brownies" data-image-caption="" height="1115" eos="" width="760" />I’m sure you’ll love these decadent small batch brownies too! How you cut them is up to you – slices, squares or just enjoy them straight from the tin with a spoon, there’s no judgment here. I baked my brownies for 27 minutes, they were mostly baked through with some gooeyness in the center. You can adjust the baking time according to your own preference. If you have the will power pop them in the fridge for a few hours after baking to make them extra fudgy.
Cook’s note – I find that the ganache usually thickens at room temperature within an hour (it is winter though, summer might be quite different!). If you need it to thicken more quickly simply pop it in the fridge. Check it regularly though, as it will set solid if left for too long.
Small batch chocolate liqueur brownies with ganache topping
" data-orig-size="1200,800" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Small batch chocolate brownies" data-image-caption="" height="507" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2023/07/img_7915.jpg?w=300" />Small batch chocolate liqueur brownies with ganache topping
" data-orig-size="800,1200" sizes="(max-width: 760px) 100vw, 760px" />Small batch chocolate liqueur brownies with ganache topping
" aperture="aperture" />Chocolate liqueur brownies
- Servings: 6
Chocolate brownies:
- 170 g golden castor sugar
- 2 large eggs
- 50 g butter, melted
- 30 ml (2 tbsp) chocolate liqueur
- 2.5 ml (½ tsp) vanilla extract
- 75 g cake flour
- 25 g cocoa
Ganache topping:
- 80 g 70% dark chocolate, finely chopped
- 80 ml (⅓ cup) fresh cream
- 15 ml (1 tbsp) chocolate liqueur
1.) Preheat the oven to 170ºC and line a 20cm loaf tin with baking paper.
2.) Place the sugar and eggs in a mixing bowl and use a wooden spoon to mix well. Add the butter, chocolate liqueur and vanilla and mix to combine.
3.) Sift in the flour and cocoa. Mix until combined then pour into the prepared tin. Bake for 25-30 minutes until set on top but slightly soft in the middle. Set aside to cool.
4.) To make the ganache topping place the chocolate in a small bowl. Heat the cream just until it reaches boiling point. Pour over the chocolate and leave to stand for a few minutes. Stir until the chocolate has melted and the ganache is smooth. Stir in the chocolate liqueur, then set aside to cool and thicken to a soft spreading consistency.
5.) Spread the ganache over the cooled brownies. Slice and serve.