These brownies are perfectly thick, chewy, fudgy, and slightly gooey served with a crispy praline and caramel layer, not stopped here; with a layer of Chocolate Crémeux, a dense, soft, classic pudding that’s the new darling of many pastry chefs. On top of the flavourful coffee and caramel ganache… Voila! such an irresistible dessert loaded with chocolate, coffee, and caramel. The best treat ever…
This is a novel dessert served in the high-end restaurants now you can enjoy it with your family moreover treat yourself in your own home 🙂 I served this fancy dessert to our guests, friends of my husband, and they loved it. Every one loved it 🙂 and can be made very easily.
How to make Brownie with Chocolate Cremeux and Coffee & Caramel Ganache video:
The Best Fudgiest Brownie Ever:
The best brownies are very crisp from the top, chewy, gooey, thick and dense from the center. Trust me this recipe is the best brownie ever. This fudgy and delicious brownie recipe comes together in one bowl in just a few minutes! You’ll love the flavor and texture.
How to Make Brownie:
Take bittersweet Chocolate chips or Chocolate bar with at least 66% of cocoa and finely chopped it. I prefer semisweet or bittersweet chocolate for brownies if you want to make the fudgiest and gooey brownies. The brownie is dependent on the quality of chocolate and cocoa used for it. In my recipe, used carte d’Or chocolate and Callebaut chocolate.
Take unsalted butter of good quality, melt it with the chopped chocolate and mix it until incorporated well.
Take eggs at room temperature in a bowl and add in regular granulated sugar. Whisk it with the hand whisk until sugar is mixed now pour melted chocolate in the mixture and mix it.
Sift in the flour. It is important to sift as it may have lumps. Stir it in the chocolate and egg mixture very lightly. Don’t overmix it.
Note: You can use vanilla, coffee and chocolate chips in your brownies. I prefer to make it simple because I am preparing this brownie for the dessert.
Grease a square baking tray of 21cm and 3 cm in height. Pour the batter in the prepared baking tray and bake in a preheated oven at 175 C for 22-25 min.
When it cools completely, cut the brownie edges to make it smooth and place it in a cake frame of 20 cm with 4 cm height. Set it aside and prepare the second layer of crunchy praline.
Crunchy Wafer Praline:
A crunchy layer of wafers with chocolate and caramel sauce enhances the flavor and taste of brownie. This layer is important to set the chocolate cremeux on the brownie.
This caramel sauce recipe is so simple. There are only 5 all-natural ingredients that all go into the pot at once and then you whisk until it’s thickened to your liking. How easy is that?! You’ll learn how to make caramel sauce in no time!
Take light brown sugar or you can take regular sugar in a heavy bottom saucepan. Add-in butter, milk, heavy cream and vanilla and cook until it thickened and no runnier. It takes 5-6 minutes. Transfer in a jar and let it cool. You can store it in the refrigerator for later use.
Let’s Prepare Crunchy Wafer Layer:
For this crunchy layer, I used Chocolate Wafers, you can use the plain wafers or any of your choice. Crushed the wafers in a chopper. Add-in semisweet chocolate melted and caramel praline. Mix these crushed wafers with a spatula and spread over the brownie layer. Press it tightly with hands or with a spatula to make an even layer. Set it aside and prepare the chocolate Cremeux.
Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many pastry chefs. How to make the perfect chocolate crémeux? Dark chocolate crémeux or chocolate cream is a smooth, dense pastry creamy. You could compare it to a velvet-like creamy custard with a rich and intense chocolate taste – firm enough to hold its shape in a layered dessert or to be piped on top. For the perfect taste and texture, I recommend using Finest Belgian Chocolate with a higher cocoa percentage or pronounced flavor.
In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk the egg yolks with the sugar and salt. Gradually whisk in the hot cream. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk vigorously until smooth, then pour the crémeux over the layer of crispy wafers. Refrigerate until set, at least 6 hours or overnight.
When chocolate cremeux is completely set after 6 hours, remove the cake frame by using blowtorch or warm kitchen towel. Cut the dessert into 6-8 equal pieces with a sharp knife. Let’s make coffee and caramel ganache.
Coffee and Caramel Ganache:
Finally,the topping of intense coffee flavor ganache makes this dessert complete. The ingredients are very simple. Melt the white chocolate and simmer the cream with espresso coffee. Add the coffee cream in melted white chocolate and emulsify it with the hand blender until smooth. Add chilled cream in mixture and mix until well combined. Cover with cling wrap and let it cool in the refrigerator for 4 hours.
When it is chilled completely, pour the chocolate and cream ganache in a bowl attached with the stand mixer. Add in caramel praline. Whisk on medium speed until soft peaks formed.
Fill in a piping bag with a nozzle. Pipe in a zigzag manner on the top of the chocolate cremeux layer. Serve it on the room temperature.
- 338 grams Chocolate 66%, Chopped
- 278 grams Unsalted Butter
- 5 Eggs at room temp.
- 125 grams Granulated Sugar
- 57 grams All-Purpose Flour
For Crispy Praline:
- 100 grams Crispy Wafers
- 50 grams Milk Chocolate, Melted
- 50 grams Caramel Praline*
- 1 cup or 200 grams light brown sugar, packed
- 4 tablespoons or 57 grams unsalted butter
- 1 tsp sea salt, or to taste
- 1/4 cup milk
- 1/4 cup heavy cream
- 1 Tbsp real vanilla extract
For Chocolate Cremeux:
- 230 grams Whole Milk
- 230 grams Heavy Cream
- 5 Eggs Yolk
- 85 grams Granulated Sugar
- 275 grams Chocolate Chips 66%
For Coffee and Caramel Ganache:
- 170 grams White Chocolate
- 120 ml Heavy Cream
- 4 grams Instant Expresso
- Coffee Powder
- 280 ml Heavy Cream, Chilled
- 2 tablespoons Caramel
Preheat the oven to 350 degrees F or 175 degrees C and prepare a 24cmx3cm square baking pan with parchment paper.
In a large bowl, add butter and chopped chocolate. Melt in microwave and mix until well incorporated.
Take eggs and sugar in a bowl then mix together well.
Pour the chocolate over eggs mixture and whisk together well.
Sift flour into the Chocolate bowl and stir until just combined.
Add batter to pan and smooth to the edges.
Bake for about 22-25 minutes or until the center is just set. You'll notice the center does not wiggle when the pan is moved.
- When it is cool completely, cut the edges to make it smooth and fit in a 20cmx4cm cake frame.
- Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery around 5-6 minutes. Keep in mind it thickens more as it cools.
For Crisp Praline:
- Take wafers in a food processor and chop finely and transfer into a bowl.
- Add melted chocolate and caramel praline in the chopped wafers and mix with a spatula.
- Spread this crunch wafers on the layer of brownie.
- Press these tightly with hands or by using any spatula and set it aside.
For Chocolate Cremeux:
- In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat.
- In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk in the hot cream.
- Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
- Strain the custard through a fine sieve into a heatproof bowl.
- Add the chopped chocolate and let stand until melted, about 2 minutes.
- Whisk vigorously until smooth, then pour the crémeux over crispy praline layer and let it set in the refrigerator for 6 hours.
For Coffee and Caramel Ganache:
- Melt the white chocolate in a microwave oven or on a double boiler.
- Simmer the cream with espresso coffee.
- Add the coffee cream in melted white chocolate and emulsify it with the hand blender until smooth.
- Add chilled cream in mixture and mix until well combined. Cover with cling wrap and let it cool in the refrigerator for 4 hours.
- When it is chilled completely, pour the chocolate and cream ganache in a bowl attached with the stand mixer.
- Add in caramel praline. Whisk on medium speed until soft peaks formed.
- When chocolate cremeux is completely set after 6 hours, remove the cake frame by using blowtorch or warm kitchen towel. Cut the dessert into 6-8 equal pieces with a sharp knife
- Fill in a piping bag with a nozzle. Pipe in a zigzag manner on the top of the chocolate cremeux layer. Serve it on the room temperature.