Ingredients

For the brownies:
• Butter 250g
• Dark chocolate 180g, chopped
• Vanilla extract 1 t
• Sugar 1 3/4 cup
• Eggs 4
• Cashew, toasted and chopped
• Flour 1 cup

For the ganache:
• 400g dark chocolate, chopped
• 1/2 cup cream
• 1/2 tsp vanilla extract
• Pinch salt

For the toppings:
• 1/2 coconut flakes
• 1/4 raspberries
• 1/4 blueberries
• 4 squares of sesame brittles
• 3 candied orange slices, halved

Instructions

• In a large saucepan; melt the butter and turn off the heat.
• Add the chocolate to the hot butter and allow it to melt for 5 minutes.
• Using a whisk, add the vanilla and sugar.
• One a time, whisk in the eggs until everything is combined.
• Fold in the cashew followed by the flour; make sure not to over mix the brownies or they will become tough.
• Pour them into a lined baking tin.
• Bake at 180 degrees for 40 minutes.
• Allow them to rest on a wire rack until cool.
• For the ganache, add the chopped chocolate to a bowl.
• Heat the cream, vanilla and salt. Pour over the chocolate and allow to sit for a few minutes.
• Whisk the chocolate ganache until combined and refrigerate until thick.
• Cut into squares and pipe a dollop of chocolate ganache on each square.
• Garnish with the sesame brittle, blueberries, raspberries, coconut and candied orange sliced.