Melt the butter in a saucepan and allow to cool.
Put the oven to 160 °C (320 °F) hot air and cover the bottom of a baking pan with baking paper.
Assemble the assistant with the beater bowl and balloon whisks.
Mix butter, sugar and eggs in a bowl. It does not need to be whispered just stirred. Add the dry ingredients in the egg mixture and stir until smooth.
Pour the batter into the baking pan and bake in the middle of the oven for about 22 minutes. It should feel a little loose in the middle
Allow to cool in the baking pan and then refrigerate for about 2 hours, or overnight.
Chop the chocolate and place in a bowl, boil the cream. Pour cream and honey over the chocolate, stir with a spatula until you have a smooth ganache. Do it the day before and leave in room temperature overnight, don´t put it in the fridge.
Cut your brownie into 8-10 pieces and place on a platter.
Choose a favorite tulle and put in a piping bag. If you don’t have a tulle then cut off the top of the piping bag with an oblique cut.
Spread out ganache over each piece in any pattern, garnish with fresh berries.
Follow these steps
- 150 gram butter
- 160 gram light muscovado sugar
- 90 gram powdered sugar
- 2 st large eggs
- 90 gram Wheat flour
- 3 gram fling salt
- 60 gram cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 300 gram chopped dark chocolate
- 400 gram cream (40%)
- 1 tbsp honey