Marzipan
brownie slice
SERVES 20
For the brownie layer
350g (12oz) butter
350g (12oz) caster sugar
150g (5½oz) dark chocolate
5 large free-range eggs
170g (6oz) plain flour, sieved
80g (3oz) cocoa powder
For the top layers
150g (5½oz) double cream
150g (5½oz) dark chocolate
300g (10½oz) Renshaw Original
White Marzipan
150g (5½oz) plain chocolate
For the brownie layer
1 Preheat the oven to 180°C/Gas Mark 4.
2 Grease and line 2 x 20cm (8in) square
tins with baking paper.
3 Melt the dark chocolate and butter
together in a dish over hot water. W hisk
the eggs and sugar together until they
form a ribbon trail, then fold in the
chocolate mix.
4 Fold in the sieved flour and cocoa
powder, then divide evenly between the
baking tins. Bake for 15-20 minutes or
until just baked.
For the chocolate ganache layer
5 Heat the cream in a pan to just boiling,
then evenly pour over the dark chocolate.
Allow to stand for a few minutes. Stir to
incorporate the cream and chocolate.
Building the layers
6 Once the brownie has cooled, pour over
the ganache and spread evenly. Leave
to firm up.
7 Knead and roll the Renshaw Original
Marzipan to your desired thickness and
place on top of the ganache layer.
8 Melt the plain chocolate, then pour onAPRILtop of the marzipan. Leave to set before
cutting into slices.