Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Place a round parchment paper on a cake tin. Spray the side with baking spray and set aside.
Step 2
In a heat-proof mixing bowl, mix the
Milk Chocolate Chips (85 g)
and
Cream (85 g)
. Microwave in 30-second intervals, and stir until the chocolate is fully melted and the ganache is smooth.
Step 3
Add the
Irish Cream Liqueur (22 mL)
and
Instant Coffee (as needed)
. Stir to well combined and over with plastic wrap. Keep it in the fridge.
Step 4
In a heat-proof bowl, place the
Dark Chocolate Chips (140 g)
and
Unsalted Butter (110 g)
. Microwave in 30-second intervals (make sure to scrape the sides) and mix until the butter and chocolate are completely melted and combined.
Step 5
In another mixing bowl, add
Farmhouse Eggs® Large Brown Eggs (3)
and
Granulated Sugar (120 g)
. Mix to combine and set aside.
Step 6
In another mixing bowl, add the
All-Purpose Flour (100 g)
,
Salt (3 g)
, and
Unsweetened Cocoa Powder (5 g)
. Whisk together until combined.
Step 7
Add the egg mixture and dry ingredients into the chocolate bowl, and use a spatula to fold in all the ingredients until well combined, then fold in the Chopped
Roasted Almonds (30 g)
and
Roasted Pecans (30 g)
.
Step 8
Pour the mixture into the prepared cake tin and bake for 15-20 minutes.
Step 9
In a mixing bowl, mix the
Cream Cheese (20 g)
,
Heavy Cream (120 mL)
, and
Granulated Sugar (6 g)
. Whip until soft peaks.
Step 10
Add
Irish Cream Liqueur (15 mL)
into the cream and whip until well combined and stiff peaks form.
Step 11
Add ⅓ of the ganache to the whipped cream mixture. Mix well and keep in the fridge.
Step 12
When cool, remove the brownie from the mold. Spread the rest of the ganache on top of the brownie, and keep it in the fridge.
Step 13
In a heat-proof dish, sprinkle the
Bananas (2)
with
Granulated Sugar (50 g)
and use the blowtorch to caramelize the sugar.
Step 14
Remove the brownie from the fridge. Spread the whipped cream over, and top with the caramelized banana.
Step 15
Garnish with
Fresh Rosemary (1 sprig)
. Prepare the Espresso Martini Cocktail.
Step 16
Add
GREY GOOSE® Vodka (355 mL)
,
Espresso (235 mL)
,
Premium Coffee Liqueur (175 mL)
, and
Salt (6 pinches)
to a shaker.
Step 17
Shake briskly and strain into a martini cocktail glass.
Step 18
Garnish with three
Coffee Beans (24)
.
Step 19
Serve the brownie along with the cocktails and enjoy!
