INGREDIENTS
2 sticks salted butter, softened
5 eggs, beaten
1 1/2 cups dark brown sugar
2 cups all-purpose flour, divided
1/2 cup walnuts, chopped
1 tablespoon baking powder
1 cup sour cream, divided
3 cups confectioner's sugar
2 tablespoons malted milk powder
1/2 cup Maltesers
METHOD
1. Preheat oven to 350 degrees. Spray two 8-by-8-inch cake pans with nonstick cooking spray. In microwave-safe bowl, melt 16 ounces of the semisweet chocolate with butter in microwave on high power for 30-second intervals, stirring after each until melted and smooth. Set aside to cool.
2. Whisk beaten eggs and brown sugar into melted chocolate mixture; divide into two mixing bowls. In first bowl, add 1 cup flour, stirring just until combined. Fold in walnuts. Pour into one of the cake pans; set aside. In second bowl, add remaining flour, baking powder and 1/2 cup sour cream, stirring until combined. Pour mixture into second prepared cake pan. Bake both pans of batter at same time for about 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool for two hours.
3. To make filling, combine confectioner's sugar, malted milk powder and enough sour cream to make a spreading consistency. Beat until smooth. To make ganache, melt reserved 4 ounces of chocolate with 1/4 cup sour cream in microwave, stirring until smooth and creamy.
4. Using cookie or biscuit cutter, cut rounds from each cake pan. To assemble, spread tops of brownie rounds with malted milk cream filling; top each with a cake round. Drizzle with ganache. Garnish with crushed and whole Maltesers.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source and Photo: IndyStar
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