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For an 8″ brownie
Preheat your oven to 170C (fan assisted)
For the Chocolate Brownie:
110g Dark Choc (70% is best)
110g Unsalted Butter
220g Caster Sugar
2 Eggs
80g Plain flour
30g Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Powder
For the cookie dough:
100g Plain Flour
95g Caster Sugar
45g Demerara Sugar
1/2 tsp Salt
120g Soft Unsalted Butter
1/2 tsp Vanilla Extract (get yours here: https://cupcakejemma.com/collections/cake-tools/products/vanilla-extract-50ml)
2 tbsp Plain Yogurt (or buttermilk or sour cream)
50g Dark Choc Chips
For the Ganache:
100g Dark Choc (50%)
100ml Double Cream
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