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.
In a heat-proof mixing bowl, mix the
Milk Chocolate Chips (1/3 cup)
Cream (3 oz)
. Microwave in 30-second intervals, and stir until the chocolate is fully melted and the ganache is smooth.
Bailey's® Irish Cream (1 1/2 Tbsp)
Instant Coffee (1 tsp)
. Stir to well combined and over with plastic wrap. Keep it in the fridge.
In a heat-proof bowl, place the
Dark Chocolate Chips (3/4 cup)
Unsalted Butter (1/2 cup)
. Microwave in 30-second intervals (make sure to scrape the sides) and mix until the butter and chocolate are completely melted and combined.
In another mixing bowl, add
Large Eggs (3)
Granulated Sugar (2/3 cup)
. Mix to combine and set aside.
In another mixing bowl, add the
All-Purpose Flour (3/4 cup)
Salt (1/2 tsp)
Unsweetened Cocoa Powder (1 Tbsp)
. Whisk together until combined.
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 (4 Tbsp)
Roasted Pecans (4 Tbsp)
Pour the mixture into the prepared cake tin and bake for 15-20 minutes.
In a mixing bowl, mix the
Cream Cheese (1 Tbsp)
Heavy Cream (1/2 cup)
Granulated Sugar (1/2 Tbsp)
. Whip until soft peaks.
Bailey's® Irish Cream (1 Tbsp)
into the cream and whip until well combined and stiff peaks form.
Add ⅓ of the ganache to the whipped cream mixture. Mix well and keep in the fridge.
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.
In a heat-proof dish, sprinkle the
Granulated Sugar (1/4 cup)
and use the blowtorch to caramelize the sugar.
Remove the brownie from the fridge. Spread the whipped cream over, and top with the caramelized banana.
Fresh Rosemary (1 sprig)