Brownie Stack with Blueberry Jam, Chocolate Ganache, Whipped Cream and Salted Caramel

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Brownie Stack with Blueberry Jam, Chocolate Ganache, Whipped Cream and Salted Caramel

Brownie:
1 Cup Butter
2 Cups White Sugar
3 Eggs
2 tsp Vanilla
1 Cup Cocoa Powder
1 Cup All Purpose Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 Cup Dark Chocolate Chips

Blueberry Compote:

1 Pint Blueberries
1/2 Cup Sugar

Chocolate Ganache:

1 1/2 Cups Chocolate Chips
1/2 Cup 35% Cream

Whipped Cream:

2 Cups 35% Whipped Cream
1/2 Cups Icing Sugar
1 1/2 tsp Vanilla Extract

Salted Caramel:

2 Cups Sugar
1/2 Cup Water
1/2 tbls Salt
1/2 tbls Baking Soda


Method:

Brownie:

Preheat oven to 350. Grease and line a 9x13 baking pan with parchment. In a small pot melt butter, remove from heat and whisk in sugar, eggs, vanilla. Mix in remaining ingredients making sure there are no lumps, pour into pre greased baking tray, spread mixture evenly. Bake For 30 mins or until a tooth pick comes out clean from piercing middle of brownie. When done allow brownies to cool, remove from tray and portion into squares.

Blueberry Compote:

In a small pot add blueberries, sugar and a touch of water. Place on medium-low heat, allow mix to cook for 15 -20 minutes or until thickened. Remove from heat and keep at room temperature.

Ganache:

In a small pot add chocolate chips, place on low heat and allow to chocolate to melt stirring often. When Chocolate has fully melted, whisk in cream till fully incorporated. Keep Warm.

Whipping Cream:

In a medium sized bowl or stand up mixer, add cream, icing sugar, and vanilla. Whip until cream forms stiff peaks. Keep in fridge till needed.

Salted Caramel:

Line a medium sized baking tray with parchment paper (silicon pad is better if accessible). In a medium size pot add sugar, water, salt. Melt sugar on medium heat, brushing the side of the pot with water so the caramel does not crystallize on the sides. When the caramel starts to darken in colour (golden brown), whisk in Baking soda. Continue cooking the mixture for 2-3 mins (caramel will start to rise). Remove from heat and pour on to baking tray ( Be very carefully as mixture is going to be very hot). Allow mix to cool completely, then break into smaller pieces.