1teaspoonvanilla( or any other flavouring coffee raspberry, peppermint)
Ganache
100gmdark chocolatechopped
150mlcream
acollectionFlowers or other decorationsusually available at cake shops or supermarkets
Instructions
Don't forget to double this recipe for your brownie tower. You can make it all at one time if you like . Set the oven to 160 C / 320 F. Spray and paper the bottoms of your cake tins. A cake base or tray
Melt the chocolate and butter in the microwave in short bursts or over a double boiler and set aside to cool a bit.
Put the eggs and sugar with the vanilla in to a mixer and beat till light and fluffy. Turn off the mixer and add the butter/ chocolate mixture. The cocoa powder, baking powder and almond meal. Mix together beating well.
Pour straight into the moulds ( I used the ones above including two small ones but use any combination you like). The batter only needs to be about 3-5 cm deep. Distribute evenly .
Bake the brownies for approx 40-60 minutes, test at 40 minutes. Test with a skewer. When the skewer comes out of the middle with a small amount of chocolate on it take out and cool completely. Run the knife around the edge then turn out
Ganache
Put the cream in a jug and heat till just below boiling. Stir in the chopped chocolate till smooth.
To secure your brownie tower to the platter or base spread with a bit of ganache and stick on the bottom layer. Keep adding layers and stick together. If they are a bit loose slot a wooden skewer through the stack. Decorate with ganache and flowers or whatever else you like.