Dessert
Dubai Chocolate Brownie
2 u 30 minVoor 12Nutri-Score E€€
E
2 u 30 min
2 u 30 minDubai Chocolate Brownie
wat je nodig hebt
Ingrediënten
dark chocolate (chopped)Voorraadkast200 g
browned butter (unsalted, browned)Zuivel200 g- eggs (large)Zuivel3 stukken
caster sugarVoorraadkast100 g
light brown sugarVoorraadkast90 g
plain flour (sifted)Granen100 g- cocoa powder (sifted)Voorraadkast50 g
- kunafa pastry (finely chopped)Bakkerij300 g
butter (melted)Zuivel50 g- pistachio creamVoorraadkast200 g
- milk chocolate (chopped)Voorraadkast100 g
- double creamZuivel120 ml
per portie
Voedingswaarden
316kcal
- Koolhydraten
- 28 g
- Eiwitten
- 4 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Oven
Magnetron
Mengkom ×2
Garde
Zeef
Ovenschaal
Koekenpan
Spatel
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 175 °C and prepare the baking pan.
- Stap 2
Melt the chocolate and butter
- Melt the dark chocolate and browned butter together in the microwave in 30 second bursts.
- Leave to cool slightly.
- Stap 3
Whisk the eggs and sugar
- Whisk the eggs with the caster sugar and light brown sugar until thick and mousse-like.
- Stap 4
Make the brownie batter
- Fold the chocolate mixture into the whisked eggs.
- Sift in the flour and cocoa powder and fold until just combined.
- Stap 5
Bake the brownie
- Pour all of the batter into the prepared pan and spread evenly.
- Bake for about 22 minutes, then let cool completely in the pan.
- Stap 6
Toast the kunafa
- Melt the butter in a pan over medium heat.
- Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp.
- Let cool slightly.
- Stap 7
Add the pistachio-kunafa layer
- Mix the toasted kunafa with the pistachio cream until fully combined.
- Spread evenly over the cooled brownie.
- Chill in the fridge to set.
- Stap 8
Make the ganache
- Place the double cream and chopped milk chocolate in a microwave-safe bowl.
- Heat in short bursts, stirring in between, until melted and glossy.
- Stap 9
Finish and chill
- Pour the ganache over the pistachio-kunafa layer and spread evenly.
- Refrigerate, ideally overnight or at least 1 hour, before slicing.