Dark choc brownie with white choc ganache

Makes 1 x 8-inch deep square tin

For the cake:

165g butter

228g dark chocolate

3 eggs

150g caster sugar

50g brown sugar

80g s/r flour

11g cocoa powder

30g dark choc chopped extra

For the frosting:

150g Caramilk white chocolate

75g double cream

Heat oven to 160C.

Grease then line 1x 8inch deep square tin.

In a bowl combine the butter and chocolate and microwave until melted.

Once melted, add both sugars and stir.

Then add your eggs and stir.

Add the sifted flour and cocoa powder and combine.

Add the 30g chopped chocolate and stir again.

Place into the greased tin and bake for 35 minutes.

Remove from the oven, brownie should have a slight wobble still.

Whilst the brownie cools, start your white chocolate ganache.

Add the chocolate and the cream into a small bowl and place over a pan of simmering water.

Stir occasionally until the chocolate has fully melted. Remove from the heat and stir until you have a smooth silky ganache.

Refrigerate for up to 30 minutes or until the ganache has thickened up but is still spreadable.

Remove from the fridge and using an electric mixer whisk the ganache until it turns into a pale and fluffy cream-like texture.

Once the brownie has cooled spread the ganache over the top.

Eat and enjoy.

My go-to brownie recipe with a twist, topped with whipped caramelized white choc ganache, recipe by the boy who bakes.