These are composed of a chewy, no bake brownie base and a silky, melt in the mouth ganache. Both elements, the ganache and the brownie base, are lovely recipes in and of themselves. You could pour the ganache into a frame and then cut into squares and dip in chocolate – same with the brownies. But, together, they are a decadent dessert bar.
For this recipe, I am using a small ganache frame. I like using these because you can cut the bars to the size and shape you’d like – much more versatility than using a silicone mould, for example.
Ganache Brownie Bars
Silky smooth ganache with a no bake brownie base and a thin chocolate shell. Perfection.
Ingredients
Ganache
- 40 g dark chocolate
- 30 g deodorised coconut oil
- 30 g condensed coconut milk
- 60-80 g oatly non dairy cream
- ½ tsp tamari optional
Brownie Base
- 30 g oat flour
- 30 g ground almonds
- 30g cocoa powder
- 30g coconut sugar
- 40g almond butter
- 40g cocoa paste
- 70g moist medjool dates
- maple syrup or water as needed to bind
To Dip
- 200 g chocolate, shade of choice
Instructions
Brownie Base
- In a food processor blend the first four ingredients to combine.
- Add the remaining ingredients and blend until the dates are broken down completely.
- Roll the dough out on an acetate sheet or greaseproof paper and then put it onto a baking tray.
- Press the frame into the dough and then scrape the sides away and reserve those for making another batch.
Ganache
- Melt the dark chocolate and coconut oil together – bring the temp to 45c or so.
- Remove from the heat and add remaining ingredients. Mix gently to combine.
- Transfer to an immersion blender and process until it thickens and is silky. Temper using cocoa butter silk at 36c – if you temper your chocolate.
- Pour into the frame with the brownie and set in the fridge 12 hours to set and dry a little.
To Finish
- Temper the 200g chocolate of your choice for dipping.
- Remove the frame by running a thin knife around the edges of the frame to release the ganache and brownie.
- Using a clean, thin knife cut them into the shape of your choice, cleaning the knife between cuts, and dip in chocolate.
