- For the chocolate ganache
- 5 3/4 oz milk chocolate, finely chopped
- 1/4 cup plus 1 tsp heavy cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- For the brownies
- 3/4 cup plus 1 tbsp all-purpose flour
- 1/2 cup plus 1 1/2 tbsp unsweetened cocoa powder
- 1/2 cup plus 1 tbsp (125g) butter
- 8 3/4 oz milk chocolate, chopped
- 4 large eggs
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- 1 1/3 cups plus 1 tbsp superfine sugar
- To decorate
- Edible fondant pumpkins or pumpkin candies
Directions
For the chocolate ganache
- Heat the heavy cream in a small saucepan until just before boiling.
- Pour over the chopped milk chocolate and let stand for 10 minutes to allow the chocolate to melt.
- Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy.
- Add the vanilla bean paste and stir, then set aside to cool slightly.
For the brownies
- Preheat the oven to 160°C fan / 350°F conventional and line an 8 x 8-inch baking pan with parchment paper.
- Melt the butter and milk chocolate together in a saucepan over low heat, stirring until smooth.
- Remove from the heat and let cool slightly.
- In a separate large bowl, whisk together the eggs and superfine sugar until the mixture is pale, thick and fluffy.
- Add the vanilla and whisk until combined.
- Gradually pour the cooled chocolate and butter mixture into the egg mixture, folding gently until combined.
- Sift in the flour and cocoa powder, then fold until you have a smooth, glossy brownie batter, taking care not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes, or until the edges are set and the center is just cooked through.
- Let cool completely in the pan.
To decorate
- Once the brownies have cooled, spread the chocolate ganache evenly over the top.
- Slice into 16 mini squares.
- Place an edible fondant pumpkin or pumpkin candy on top of each brownie.
- Let the ganache set before serving.
- For the chocolate ganache
- 5 3/4 oz milk chocolate, finely chopped
- 1/4 cup plus 1 tsp heavy cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- For the brownies
- 3/4 cup plus 1 tbsp all-purpose flour
- 1/2 cup plus 1 1/2 tbsp unsweetened cocoa powder
- 1/2 cup plus 1 tbsp (125g) butter
- 8 3/4 oz milk chocolate, chopped
- 4 large eggs
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- 1 1/3 cups plus 1 tbsp superfine sugar
- To decorate
- Edible fondant pumpkins or pumpkin candies
Directions
For the chocolate ganache
- Heat the heavy cream in a small saucepan until just before boiling.
- Pour over the chopped milk chocolate and let stand for 10 minutes to allow the chocolate to melt.
- Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy.
- Add the vanilla bean paste and stir, then set aside to cool slightly.
For the brownies
- Preheat the oven to 160°C fan / 350°F conventional and line an 8 x 8-inch baking pan with parchment paper.
- Melt the butter and milk chocolate together in a saucepan over low heat, stirring until smooth.
- Remove from the heat and let cool slightly.
- In a separate large bowl, whisk together the eggs and superfine sugar until the mixture is pale, thick and fluffy.
- Add the vanilla and whisk until combined.
- Gradually pour the cooled chocolate and butter mixture into the egg mixture, folding gently until combined.
- Sift in the flour and cocoa powder, then fold until you have a smooth, glossy brownie batter, taking care not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 40 minutes, or until the edges are set and the center is just cooked through.
- Let cool completely in the pan.
To decorate
- Once the brownies have cooled, spread the chocolate ganache evenly over the top.
- Slice into 16 mini squares.
- Place an edible fondant pumpkin or pumpkin candy on top of each brownie.
- Let the ganache set before serving.
