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 (1/3 cup) and Cream (3 oz). 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 (1 1/2 Tbsp) and Instant Coffee (1 tsp). 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 (3/4 cup) and 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.
step 5
In another mixing bowl, add Farmhouse Eggs® Large Brown Eggs (3) and Granulated Sugar (2/3 cup). Mix to combine and set aside.
step 6
In another mixing bowl, add the All-Purpose Flour (3/4 cup), Salt (1/2 tsp), and Unsweetened Cocoa Powder (1 Tbsp). 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 (3 Tbsp) and Roasted Pecans (4 Tbsp).
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 (1 Tbsp), Heavy Cream (1/2 cup), and Granulated Sugar (1/2 Tbsp). Whip until soft peaks.
step 10
Add Irish Cream Liqueur (1 Tbsp) 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 (1/4 cup) 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 (12 fl oz), Espresso (8 fl oz), Premium Coffee Liqueur (6 fl oz), 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!
