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.
Recipe by @cathrynlaurawood
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.
Recipe by @cathrynlaurawood
Alcohol-Free Madagascar Vanilla
