Chocolate Brownie Sandwiches
Category: Desserts
Serves: 20
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 200g |
| Hazelnuts | 60g |
| All-purpose flour | 100g |
| Butter | 175g |
| Eggs | 2 |
| Sugar | 200g |
| Baking powder | 5g |
| Whole milk | 500g |
| Sugar (for cream) | 40g |
| Cornstarch (Frumina) | 20g |
| Vanilla bean | 1 |
Instructions:
1. Prepare the Brownie Base:
Begin by preparing the brownie batter. Roughly chop the dark chocolate and place it in a heatproof bowl over a double boiler (bagnomaria). Add the butter, cut into small pieces, and melt the two together, stirring occasionally until smooth.
2. Make the Brownie Batter:
In the bowl of a stand mixer, sift together the all-purpose flour and baking powder. Add the whole eggs and sugar to the bowl, then whisk on high speed until the mixture becomes light, airy, and pale in color. Slowly pour in the melted chocolate mixture without turning off the mixer, allowing the two to combine thoroughly.
3. Add Hazelnuts:
Roughly chop the hazelnuts and add them to the brownie mixture. Gently fold them in, ensuring they are evenly distributed throughout the batter.
4. Bake the Brownie Base:
Prepare a 30×35 cm rectangular baking pan by greasing it and lining it with parchment paper. Alternatively, you can use a 24 cm round pan. Pour the brownie batter into the pan and spread it out evenly. Bake in a preheated static oven at 180Β°C (350Β°F) for about 20 minutes, or until the center is set. Remove from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the brownie base for a few hours to make it easier to cut without crumbling.
5. Prepare the Milk Cream:
While the brownies are cooling, make the milk cream. In a saucepan, heat 400g of whole milk over medium heat. Add the sugar and stir until dissolved. Slice the vanilla bean lengthwise and scrape out the seeds with a knife, adding them to the milk along with the vanilla pod.
Stir the mixture continuously with a whisk until the cream thickens to the consistency of a custard that coats the back of a spoon. Once thickened, remove the vanilla pod, transfer the cream to a bowl, and cover it with plastic wrap placed directly on the surface to prevent a skin from forming. Allow it to cool completely.
6. Assemble the Sandwiches:
Once the milk cream has cooled and thickened, transfer it to a piping bag and refrigerate it. Remove the brownie base from the fridge and carefully peel off the parchment paper. Trim the edges of the brownie and cut it into 40 rectangular pieces, each measuring 3×6 cm.
To assemble the sandwiches, pipe a generous amount of milk cream onto one of the brownie rectangles, then top it with another rectangle to form a sandwich. Repeat the process until all of the brownies are used up.
7. Chill and Serve:
Once the sandwiches are assembled, refrigerate them until ready to serve. The cold helps the cream set and makes the sandwiches easier to handle.
Enjoy these decadent chocolate brownie sandwiches as a sweet treat for any occasion! They are sure to be a hit with chocolate lovers and dessert enthusiasts alike.
