Desserts
Channa Magaj and Chocolate Brownie Fingers
A delicious duo of dense chocolate brownie and toasty channa magaj, in this Diwali mashup.
This is my final mashup to round off my Diwali series. Dense, fudgy brownie meets a soft channa magaj to produce a wonderful combination of textures, and the brownie pairs wonderfully with the crunchy, caramelised flavours of my classic channa magaj recipe.
A dark chocolate coating covers the entire finger, before a whipped milk chocolate caramel ganache crowns this creation. The dark and milk chocolate balance each other well to moderate the sweetness of the dessert.
The recipe
Channa Magaj and Chocolate Brownie Fingers
adventureswithsugar.com/channa-magaj-and-chocolate-brownie-fingers/
Method
Method: chocolate brownie
- Prepare the tin: 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.
- Melt the chocolate and butter: Melt the chocolate and butter on the stove, and allow to cool.
- Mix the sugar and yoghurt: Mix the sugar and yoghurt together, before adding the chocolate mixture to it.
- Fold in the dry ingredients: Add in the flour, baking powder and cocoa and fold through until well combined.
- Bake: Bake in a preheated oven, at 180˚ Celsius for 30 – 35 minutes.
- Let cool: Let the brownies cool completely before proceeding.
Method: milk chocolate caramel ganache
- Heat the cream: Heat the cream until it comes to a gentle simmer.
- Make the caramel: Then heat the sugar in a large saucepan until the sugar completely melts and turns a light amber colour.
- Add the butter and cream: Add in the butter and whisk to combine, then add in the cream in two parts. Be careful as the cream will bubble aggressively.
- Season: Stir in the flaky sea salt and vanilla and cook for a further minute.
- Pour over the chocolate: Place the chocolate in a large bowl and pour over the caramel. Let it stand for a minute, before stirring to combine.
- Let cool: 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.
- Whip the ganache: Once spreadable, whip it to stiff peaks, being careful not to overwhip or it will be grainy.
Method: assembly
- Add the channa magaj: Once the brownie has cooled completely, pat the channa magaj onto the top of the brownie. You may not use all the channa magaj.
- Chill: Then place in the fridge to set firm – about an hour.
- Slice into fingers: Lift the brownie out of the tin, and slice into 10cm by 3cm fingers, or any size of your choice.
- Melt the coating: Melt the milk and dark chocolate together, add the coconut oil.
- Set up a pouring station: Place the fingers on a cooling rack, with a large tray underneath.
- Coat the fingers: 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.
- Reheat if needed: You may need to reheat the chocolate.
- Let set: Once fully coated in chocolate, leave to dry and set completely. This could take an hour or so.
- Pipe the ganache: 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.
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