Dark Chocolate Brownie

Dark Chocolate Brownie

Fudgy brownies enriched with MONIN Vanilla Syrup and a smooth Toffee Nut ganache for a premium flavour experience. Reliable recipe consistency saves prep time and ensures high-quality results at scale. Perfect for cafés, bakeries, and dessert menus looking to elevate classics.

Ingredients

  • Brownie Base
  • 100 GM Butter
  • 81 GM Dark Chocolate
  • 90 GM Eggs
  • 86 GM Sugar
  • 40 GM Brown Sugar
  • 45 GM Flour
  • 18 GM Cocoa Powder
  • 100 ML Milk Chocolate
  • 1 TSP Corn Flour
  • 1 TSP Instant Coffee Powder
  • 1/4 TSP Salt
  • 30 ML MONIN Vanilla Syrup
  • Toffee Nut Ganache
  • 100 GM Cream
  • 100 GM Dark Chocolate
  • 30 ML MONIN Toffee Nut Syrup

Preparation

  1. Line a baking tray with parchment paper and preheat the oven to 160°C
  2. In a saucepan, melt the butter over medium heat until it turns a nutty brown colour
  3. Remove from heat and add the dark chocolate, stirring until fully melted and smooth
  4. In a separate bowl, whisk together the eggs, white sugar, brown sugar, coffee, and MONIN Vanilla Syrup until the mixture becomes light and fluffy
  5. Pour the chocolate-butter mixture into the egg-sugar mixture and gently stir to combine
  6. Incorporate dry ingredients: In another bowl, sift together the flour, cocoa powder, corn flour, and salt
  7. Fold the dry ingredients into the wet mixture until just combined
  8. Pour the batter into the prepared tray, bake at 160°C for 15 minutes, then lower the oven temperature to 140°C and bake for another 10–15 minutes, until the centre is set but still fudgy
  9. Allow the brownies to cool in the tray before cutting, for the best texture and clean slices
  10. Heat the cream in a saucepan until just simmering, then pour it over the dark chocolate
  11. Let sit for a minute, then stir until smooth and emulsified, add the MONIN Toffee Nut Syrup and mix well
  12. Cut the brownies into portions and serve warm, drizzled with or accompanied by the toffee nut ganache

French company