John Myers
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Mini Brownie’s with Cinnamon and Chocolate Crisp Topping
The perfect mini brownie’s with cinnamon and chocolate crisp topping recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Dark couverture
- 100 g Para nuts (peca or macadamia also works)
- 100 g Butter
- 100 g Sugar brown
- 0,25 tsp Salt
- 1 tsp Vanilla powder
- 2 Eggs
- 20 g Flour
- 1 tsp Tartar baking powder
Blanket:
- 150 g White chocolate with crisp
- 100 g White couverture
- 1 tsp Cinnamon
- Peeled pistachios
Dough:
- Melt the couverture over a bain-marie over a mild heat. Grind the nuts finely. Preheat the oven to 160 ° convection.
- Whip the butter, sugar, salt and vanilla powder until creamy. One after the other, stir in the eggs and then the slightly warm, liquid couverture. Mix the flour, baking powder and nuts and stir into the chocolate mass using the hand mixer on the lowest setting. Pour into a piping bag and cut off the tip (8 mm opening).
- Butter a silicone mold with approx. 18 small cake hollows and fill every 2/3 with the dough using the piping bag. If you don’t have such a shape, you can always use 2 paper praline molds placed one inside the other. Place this or the form on a baking sheet and bake on the middle rack for 15 minutes. Let cool in the pan, turn the cakes out of the hollows, butter out again and repeat the process until the dough is used up. When using the paper molds, the cakes can be filled and baked at once. Let it cool down in the molds and only then remove the paper.
Blanket:
- Roughly chop the crisp chocolate and mix with the cinnamon. Melt together with the couverture over the water bath and put a big blob on each of the fallen cakes. Immediately place a pistachio in the middle and let everything set. The above amount of dough makes about 45 pieces.
- 5 ….. a chocolatey bite with a crispy effect ……………..
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