Chocolate brownie with honeycomb

Mike Whitehurst
Brownie
Prep Time 10 mins
Cook Time 40 mins
15 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Baking tray
  • 2 Pans
  • Spatula
  • Parchment paper
  • Bain marie or pan with water and heat proof bowl

Ingredients
  

  • 125 g unsalted butter
  • 250 g soft dark brown sugar
  • 2 eggs
  • 100 g cacao powder
  • 1 tsp vanilla extract
  • 50 g self raising flour

Honeycomb

  • 150 g caster sugar
  • 4 tbsp golden syrup
  • 1 tsp bicarbonate soda

Ganache

  • 100 g milk choclate
  • 100 g double cream

Instructions
 

  • To make the brownie melt the butter in the pan gently and add the sugar with a dash of tia maria to help dissolve.
  • Add the vanilla and cacao and stir
  • Allow the mix to cool for 15 minutes
  • stir in the eggs one at a time
  • fold in the flour
  • pour into a lined tray and bake for 40 minutes

Honeycomb

  • Grease and line a tray
  • Melt the sugar and syrup together
  • Once it becomes a golden amber colour remove from the heat and quickly stir in the bicarbonate soda
  • As the mix begins to expand pour into the lined tray and allow to cool for an hour

Ganache

  • Melt the chocolate in a bain marie
  • Pour over the cream and stir well to get a smooth consistency

Bring it all together

  • Before removing the brownie from the tray pour over the ganache and spread across evenly
  • Break up the honeycomb and push into ganache
  • Once the ganache has set slice and serve
Keyword Brownie, Chocolate, Honeycomb
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