Dark chocolate and MannaBrew brownies with cranberry nougat

Makes 12

Moderate

30 minutes + 20 minutes refrigeration time

30 min

RECIPE DEVELOPED BY:

Armand Britz - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Stephanie Hodson & Chris Forbes - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BROWNIES

7.5ml (1½ tsp) castor sugar

1 large egg

60ml (¼ cup/ 60g) unsalted butter, melted

5ml (1 tsp) vegetable oil

15ml (1 tbsp) vanilla essence

60ml (¼ cup) cake flour

60ml (¼ cup) cocoa powder

15ml (1 tbsp) MannaBrew Organic Mesquite Flour

pinch of salt

1 (180g) bar cranberry nougat

GANACHE

60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed

150g dark chocolate, chopped

TO SERVE

80g dark chocolate, melted

Preheat the oven to 160°C and grease 12 individual rectangular moulds(8cm x 3 cm) with nonstick cooking spray.
For the brownies, cream the sugar and egg until pale in colour, 3-4 minutes.
Mix in the melted butter, oil and vanilla essence.
In a separate bowl, sieve the flour, cocoa powder, mesquite flour and salt together.
Fold the flour mixture into the egg mixture.
Fill the moulds halfway with the batter and bake, 15 minutes.
Remove the brownies from the oven and allow to cool in the moulds.
Slice the nougat to fit each mould (about 15g each) and place a slice of nougat on top of each brownie while still warm.
For the ganache, heat the brewed MannaBrew in a saucepan until warm.
Pour the warm MannaBrew espresso over the chopped chocolate and stir until melted.
Remove the nougat-topped brownies from the moulds and dip the top of each into the ganache. Refrigerate until set, 20 minutes.
To serve, drizzle melted chocolate over each brownie.

TIP: To save time, the ganache can easily be replaced with just a chocolate drizzle instead.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Armand Britz, specialising in New Product Development, developed this recipe for Dark Chocolate and MannaBrew Brownies with Cranberry Nougat.

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