Recipe BROWNIES WITH DRIED FRUITS, VANILLA SAUCE

To prepare this dish

Ingredient list

Brownie mix

500 g bittersweet couverture chocolate
425 g Elle & Vire gourmet butter 82% fat
200 g flour
25 g potato starch
350 g whole eggs
400 g fine sugar
50 g invert sugar
2 g fine salt
12 g liquid vanilla
220 g Excellence whipping cream 35% fat
50 g candied orange
150 g pecan nuts
50 g whole hazelnuts

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Brownie mix

   Melt the chocolate at 45°C (113°F). Soften the butter at 22°C (71,6°F). Grill the pecan nuts and hazelnuts before crushing, then finely chop the candied orange and mix together. Using a whisk, beat the whole eggs, the salt and the caster sugar. Add the liquid cream, the vanilla extract and the inverted sugar. Stir the melted chocolate together with the softened butter. Gradually pour the chocolate/butter mix in to the egg, sugar and cream mixture, then beat with a whisk. Use a spatula to fold the flour in with the sieved starch and the fruit mix. Pour into a square mould measuring 3 cm deep and bake at 165°C (329°F) for 30 to 35 mn. Do not overcook the brownie mix. Remove from the oven and immediately leave to cool in its mould for a few minutes before turning out. Leave the brownies on a cooling rack and cover with film. 

   NB: Brownie mix for 3 16/16cm moulds 

2. 2

   Finishing

   Place a slice of brownie in a small dish, and pour the vanilla cream* over.

   *1 L of Elle & Vire® Vanilla Sauce Dessert Base 

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