For Valentine's: Ganache Coffee Brownies with Chocolate Coated Barley Puffs

Name: For Valentine's: Ganache Coffee Brownies with Chocolate Coated Barley Puffs
Cuisine: American
Ingredients: 150 grams Milk chocolate; 70 grams Unsalted butter; 2 tsp Instant coffee (powdered); 2 Eggs; 40 grams Soft light brown sugar; 60 grams Cake flour; 1 tsp Baking powder; 1 pinch Salt; 50 grams Walnuts; 100 grams Milk chocolate; 50 ml Heavy cream; 1 tbsp Rum; 1 Chocolate coated barley puffs; 1 Chocolate decorating pen (white)

cookpad.japan @cookpad_jp

To be honest, I got a huge batch of chocolate from Meiji last year, but I didn't use it... and was thinking that it will go bad soon, so I used it to test a recipe. When I gave these brownies to my family, my little sister loved them! For the chocolate coated barley puffs, I just thought of using it as a topping and it ended up matching with the coffee flavor. The chocolate is not too sweet because of the coffee flavor, and my boyfriend loved it too! I think it's a good chocolate to give to that special person in your heart. I maywant to make it for Valentine's Day again.

For 22 cm [8.7 in] x 22 cm square pan. Recipe by ochikeron

cookpad.japan @cookpad_jp

For 22 cm [8.7 in] x 22 cm square pan. Recipe by ochikeron

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Ingredients

For the coffee brownies:
150 gramsMilk chocolate
70 gramsUnsalted butter
2 tspInstant coffee (powdered)
2Eggs
40 gramsSoft light brown sugar
60 gramsCake flour
1 tspBaking powder
1 pinchSalt
50 gramsWalnuts
For the ganache:
100 gramsMilk chocolate
50 mlHeavy cream
1 tbspRum
For the topping:
1Chocolate coated barley puffs
1Chocolate decorating pen (white)

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Steps

1

Weigh the ingredients. Combine flour, baking powder, salt and sift together. Crush the walnuts roughly. Butter (not listed) the cake pan and coat with cake flour (not listed). Preheat the oven to 180°C.
2

Make the coffee brownies: Melt unsalted butter, broken up chocolate and instant coffee together in a double boiler. When the mixture become smooth, take it out of the double boiler and mix to let it slightly cool.
3

Add a beaten egg to Step 2 a little at a time and mix with a whisk.
4

Add soft light brown sugar to Step 3 a little at a time and continue mixing with a whisk.
5

Sift in the flour, baking powder, salt combined together once more while adding to the mixture in several portions. Mix with a rubber spatula like you're cutting into the mixture. When they are mixed evenly, add crushed walnuts and continue mixing.
6

Bake in a 180°C oven for 25 to 30 minutes. Let it cool completely in the cake pan. Once it's completely cool, take it out of the cake pan and cut it into the size you like.
7

Make the ganache: Melt 100 g of milk chocolate and heavy cream in a double boiler. Mix together when the chocolate has melted. Take it off the hot water and let cool. Add rum and mix with a whisk.
8

Make the topping: Pour the ganache on the brownies. Sprinkle chocolate coated barley puffs on and wait until they harden. (If they don't become hard soon, chill in the refrigerator for few minutes) When the ganache has hardened, decorate with a chocolate decorating pen (warm the pen in advance over hot water), drawing zig-zags and it's done.