Channa Magaj and Chocolate Brownie Fingers

A delicious duo of dense chocolate brownie meets toasty channa magaj, in this Diwali mashup

FOR THE CHANNA MAGAJ

• One batch of channa magaj, as per my original recipe

FOR THE CHOCOLATE BROWNIE

• 120g dark chocolate
• 60g milk chocolate
• 120g butter
• 200g caster sugar
• 90g cake flour
• 1 teaspoon baking powder
• 3 tablespoons cocoa powder
• 250g greek yogurt

METHOD

1. Grease and line a 20cm square tin with baking paper. Allow enough overhang on the sides of the tin, to be able to lift out the brownie once cool.
2. Melt the chocolate and butter on the stove, and allow to cool.
3. Mix the sugar and yogurt together, before adding the chocolate mixture to it.
4. Add in the flour, baking powder and cocoa and fold through until well combined.
5. Bake in a preheated oven, at 180 degrees celcius for 30 – 35 minutes.
6. Let the brownies cool completely before proceeding.

FOR THE MILK CHOCOLATE CARAMEL GANACHE

• 100g milk chocolate
• 200ml whipping cream
• 100g caster sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon flakey sea salt
• 30g salted butter

METHOD

1. Heat the cream until it comes to a gentle simmer.
2. Then heat the sugar in a large saucepan until the sugar completely melts and turns a light amber colour.
3. Add in the butter and whisk to combine, then add in the cream in two parts. Be careful as the cream will bubble agressively.
4. Stir in the flakey sea salt and vanilla and cook for a further minute.
5. Place the chocolate in a large bowl and pour over the caramel. Let it stand for a minute, before stirring to combine.
6. Let the ganache cool to a texture which is smooth and spreadable. You can pop it in the fridge, but be mindful to not leave it for too long.
7. Once spreadable, whip it to stiff peaks, being careful not to overwhip or it will be grainy.

TO ASSEMBLE

• 400g dark chocolate
• 100g milk chocolate
• 2 teaspoons coconut oil

1. Once the brownie has cooled completely, pat the channa magaj onto the top of the brownie. You may not use all the channa magaj.
2. Then place in the fridge to set firm – about an hour.
3. Lift the brownie out of the tin, and slice into 10cm by 3cm fingers, or any size of your choice.
4. Melt the milk and dark chocolate together, add the coconut oil.
5. Place the fingers on a cooling rack, with a large tray underneath.
6. In a confident motion, pour the chocolate over the fingers, allowing the excess to drip off. Scrape up the chocolate on the tray and repeat with the remaining fingers.
7. You may need to reheat the chocolate.
8. Once fully coated in chocolate, leave to dry and set completely. This could take an hour or so.
9. To finish off, pipe the whipped ganache on the top, being careful not to pipe too much (as I did) or the balance of the caramel will be overpowering.

Recipe by adventureswithsugar.com