Ingredients
- 500 g ION PATISSERIE chocolate couverture
- 250 ml heavy cream 36% fat
- 180 g cow milk butter
- 100 g all-purpose flour
- 6 medium eggs
- 200 g granulated sugar
Method
Into a pot heat the butter along with heavy cream, and just before they come to a boil, remove from the heat.
Next, finely chop the chocolate couverture, and place it into a large bowl.
Right after, pour the warm heavy cream over the chopped chocolate couverture, and stir with a mariz until they form into a smooth ganache.
Place over a bain-marie the eggs and sugar, and stir well with a hand whisk until the sugar completely melts.
Then, pour the egg mixture into the large bowl with the ganache, and add the flour while stirring constantly with the mariz.
Line a 25×30 cm baking pan with parchment paper, and right after empty the mixture into it. Bake in a preheated oven at 180-190 C fan for about 18 minutes on the middle oven rack.
Finally, let the brownies cool well (for approximately 1 hour), and serve with praline or ice cream of your preference.
