Dark Chocolate and Mannabrew Brownies with Cranberry Nougat

Makes 12

Difficulty: Moderate
Preparation time: 30 minutes + 20 minutes refrigeration 
Cooking time: 30 minutes

BROWNIES

• 1 large egg
• 10 g caster sugar
• 60 g unsalted butter, melted
• 5 ml vegetable oil
• 5 ml vanilla extract
• 30 g flour
• 25 g cocoa powder
• 10 g MannaBrew Mesquite Flour
• 1 pinch of salt

• 1 bar (180 g) cranberry nougat

GANACHE

60ml  MannaBrew, strong brewed
150g dark chocolate, chopped

TO SERVE

80g dark chocolate, melted.

INSTRUCTIONS

1. Preheat & Prepare: Preheat the oven to 160°C. Lightly grease 12 individual rectangular moulds (approx. 8 cm x 3 cm).

2. Brownie Batter: In a bowl, beat the egg and sugar together until pale and fluffy (3–4 minutes).

3. Whisk in the melted butter, vegetable oil, and vanilla extract.

4. Sift the flour, cocoa powder, MannaBrew Mesquite Flour, and salt together in a separate bowl.

5. Gently fold the dry ingredients into the egg mixture until just combined.

6. Bake: Fill each mould halfway with the batter. Bake for 15 minutes.

7. Remove from the oven and allow to cool slightly in the moulds. Slice the cranberry nougat into 12 pieces (approx. 15 g each) and place one piece on top of each warm brownie so it adheres.

8. Ganache: Heat the freshly brewed MannaBrew in a small saucepan until warm (do not boil).

9. Pour the warm MannaBrew over the chopped dark chocolate and stir until smooth and completely melted.

10. Assemble: Unmould the brownies with their nougat topping. Dip the top of each brownie into the ganache. Refrigerate for 20 minutes until set.

11. To Serve: Drizzle the additional melted dark chocolate over each brownie before serving.

TIP: To save time, you can skip the ganache step and simply drizzle extra melted dark chocolate over the nougat-topped brownies.