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Seasonal
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Deconstructed three-chocolate brownies

by
Great British Chefs

PT40M

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In partnership with Celebrity Cruises, we helped to host a very exciting bloggers cookoff: #CookLikeCelebrity. Led by their Executive Chef, Paul Carroll, the event took place in the kitchen galley of Celebrity Eclipse in Southampton. Three bloggers were invited to recreate one of Celebrity Cruises amazing signature dishes. In the video above you’ll discover how Solange Berchemin of Pebble Soup, Urvashi Roe from The Botanical Kitchen, and Andrea Soranidis from The Petite Cook completed the challenge.

Inspired? Why not try to create these luxury brownies for yourself...

Ingredients

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  • Brownie

  • 900g of dark chocolate, roughly chopped
  • 540g of butter
  • 900g of egg
  • 720g of sugar
  • 1 tsp vanilla extract
  • 360g of cake flour
  • 540g of pecan nuts, roughly chopped

  • White chocolate cream

  • 120g of double cream
  • 240g of white chocolate, roughly chopped
  • 240g of whipping cream, lightly whipped
  • 1 gelatine leaf, softened in a bowl of water

  • Milk chocolate sauce

  • 120g of double cream
  • 180g of milk chocolate, roughly chopped
  • 1 tbsp of milk, or as needed

  • To garnish

  • fresh mint leaves
  • fresh raspberries
  • chocolate decorations, optional
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Method

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1
Preheat the oven at 180°C/gas mark 4. Grease and line a large baking tray (or two medium ones) with baking parchment
2
For the brownies, melt the dark chocolate with the butter in a large bowl placed over barely simmering water (bain marie)
3
In a separate bowl, whisk together the eggs and the sugar until light and foamy. Stir in the melted chocolate and butter along with the vanilla, then gently fold in the flour and pecans
4
Pour into the lined baking trays and bake for 13 minutes, increasing the temperature to 190°C/gas mark 5
5
The brownies should still be moist in the middle when removed from the oven; leave to cool in the tin
6
For the white chocolate cream, make a ganache by boiling the double cream, then stirring in the soaked gelatin and white chocolate, until the chocolate has melted and the mixture is smooth
7
Let cool to room temperature, before gently folding through the whipped cream
8
For the milk chocolate sauce, boil the cream and stir in the milk chocolate until melted and smooth. Allow to cool, then check for consistency; if too thick, add a little milk if required to loosen the sauce
9
To serve, cut the cooled brownie into squares and place two per plate. Pipe on some of the white chocolate cream and drizzle over some of the milk chocolate sauce. Garnish with mint leaves, raspberries and chocolate decorations as desired
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