Xxl Brownie with Chocolate Ganache and Fresh Cheese Cream

Ingredients

• 3 pcs Eggs (whole eggs, at room temperature)
• 200 g Brown sugar (brown sugar, loosely packed)
• 200 g 70% dark chocolate (for the batter) (break into pieces)
• 100 g Unsalted butter (cut into cubes)
• 120 g All‑purpose flour (sift)
• 5 g Baking powder (about 1 teaspoon)
• 1 pinch Fine salt
• 50 g Pecans (coarsely chopped, for crunch)
• 200 g Fresh cheese (e.g., Philadelphia) (at room temperature)
• 100 g Powdered sugar (sift)
• 5 ml Liquid vanilla extract (about 1 teaspoon)
• 150 g 70% dark chocolate (for the ganache) (break into pieces)
• 100 ml Heavy cream (35% fat)

Instructions

1. Egg‑brown sugar mixture

   In a large bowl, whisk the eggs with the brown sugar until a smooth, homogeneous mixture forms.

   Time: PT2M

2. Melt chocolate and butter

   Break the dark chocolate into pieces and combine it with the butter in a saucepan set over a bain‑marie. Stir gently until fully melted and smooth.

   Time: PT5M

3. Incorporate the melted chocolate

   Pour the melted chocolate into the egg‑brown sugar mixture and mix quickly to combine.

   Time: PT1M

4. Add the dry ingredients

   Sift the flour and baking powder, then fold them into the mixture gently with a spatula.

   Time: PT1M

5. Salt and pecans

   Add a pinch of salt and the chopped pecans, mixing just enough to distribute them.

   Time: PT1M

6. Bake the brownie

   Pour the batter into the pre‑greased square pan and bake for 20 minutes at 180°C. The centre should remain slightly molten.

   Time: PT20M

   Temperature: 180°C

7. Prepare the fresh cheese cream

   In a bowl, beat the fresh cheese with an electric mixer until a soft consistency is reached. Add the powdered sugar in batches, then incorporate the liquid vanilla.

   Time: PT5M

8. Prepare the chocolate ganache

   Heat the heavy cream in a small saucepan until it simmers. Remove from heat and pour the hot cream over the dark chocolate pieces. Let rest a few minutes then stir until a smooth ganache forms.

   Time: PT5M

9. Unmold and cut the brownie

   Once the brownie is completely cooled, unmold it and cut into four equal pieces using a sharp knife.

   Time: PT5M

10. Final assembly

    On the first piece, spread a generous layer of chocolate ganache, add a spoonful of fresh cheese cream, then place a second brownie piece on top. Repeat until all pieces are used.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: apple puree (1/4 cup per egg), silken tofu (¼ cup per egg)
• Instead of Brown sugar: white sugar, cane sugar
• Instead of 70% dark chocolate (for the batter): milk chocolate, white chocolate
• Instead of Unsalted butter: margarine, coconut oil
• Instead of All‑purpose flour: whole wheat flour, almond flour
• Instead of Baking powder: baking soda + vinegar
• Instead of Fine salt: sea salt
• Instead of Pecans: walnuts, almonds
• Instead of Fresh cheese (e.g., Philadelphia): light cream cheese, ricotta
• Instead of Powdered sugar: icing sugar
• Instead of Liquid vanilla extract: vanilla powder, vanilla sugar
• Instead of 70% dark chocolate (for the ganache): milk chocolate, white chocolate
• Instead of Heavy cream: whole milk + butter, cooking cream

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Bain‑marie saucepan
• Silicone spatula
• Square pan (20 × 20 cm)
• Oven
• Chef's knife
• Cutting board
• Grater or chopper for pecans (optional)
• Small saucepan for the ganache
• Airtight container for storage (optional)
• Cooling rack (optional)
• Measuring spoons / scale

Critical Steps — Do Not Skip

• Melt chocolate and butter in a bain‑marie
• Bake the brownie (20 min at 180°C)
• Unmold and cut the cooled brownie
• Final assembly with ganache and cream

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70% cacao) for a rich flavor.
• Let the ganache cool slightly before spreading to prevent it from running too much.
• For extra crunch, lightly toast the pecans before incorporating.

Troubleshooting

Storage

Refrigerator: Store the ganache and fresh cheese cream in separate airtight containers, up to 3 days.

Freezer: The brownie freezes well, wrapped in plastic film then in a freezer bag, up to 2 months.

Room temperature: At room temperature, the dessert keeps for up to 2 hours.

Make-Ahead Tips

• Prepare the ganache and fresh cheese cream the day before and keep them refrigerated.
• The brownie can be baked 24 h ahead, then gently reheated before assembly.
• The pieces can be assembled ahead and kept chilled until serving.