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Decadent, Rich Chocolate Brownie Fingers with Matt Adlard! | Cupcake Jemma



We’ve had the wonderfully BRILLIANT Matt Adlard in the studio this week to show us how to make these insanely decadent, fudgey Brownie Fingers. Not only is the brownie gooey and delicious, it’s dunked in a dark chocolate glaze and topped with a light, whipped chocolate ganache!

Grab a copy of Matts book ‘Bake It Better’ just here 👉🏼 https://www.waterstones.com/book/bake-it-better/matt-adlard/9780744064902

If you want to win signed copies of Matt’s book as well as the Crumbs & Doilies book, head over to our instagram right now to enter our competition!

8” Square Tin

WHIPPED GANACHE
3g Powdered Gelatin
18g Cold Water
120g 70% Dark Chocolate
500g Double Cream

BROWNIE
220g Unsalted Butter
320g 70% Dark Chocolate
200g Around 4 Large Eggs
20g Around 1 Egg Yolk
85g Caster Sugar
185g Light Soft Brown Sugar
150g Plain Flour
30g Cocoa Powder
½ tsp Sea Salt
A Few Choc Chips
Sea Salt to Sprinkle

CHOC GLAZE
300g 70% Dark Chocolate
30g Vegetable Oil

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45 Comments

  2. Kasia's Bakes

    Thank you both so much for this video! I found it so interesting and satisfying to watch! Matt you are a baking genius! Thank you for the gelatine tip! Jemma thank you for introducing Matt to me😁💖

  5. Barb J Alcorn

    This is the best baking channel ever, across all services. The GOAT of the baking world. Great job guys ❤️🇦🇺

  7. Sandhya Menon

    That looks absolutely delicious! Do you use chocolate buttons or baking chocolate for the brownies and the ganache?

  12. Shabz A

    His frame and Gemma dress/earrings match… 😂😂😂😂… The brownies look yummmmm

  17. Carla Rabe

    Your OBB is misspelled! But nevertheless, I'm still and will always be a fan! I just noticed. Sarreh! 😂

  18. Petroulla Nikolaou

    ❤Γεια σας φίλοι μου φιλιά από Κύπρο!!ήθελα να ρωτήσω στα μπισκότα μπορώ να βάζω στεβια ζάχαρη???θα είναι το ίδιο?😊

  19. dona harrisburg

    Always enjoy your vids. Ty to mr. Matt.
    Great info.
    I’m not sure the type of gelatin sheets to purchase. Never used them. Always the little packets.
    The sheets I’ve viewed are pork and/or something else. Which drew an arched brow. 😊
    So what should be purchased?
    Ty for an answer.
    😊💫💫💫💫💫

  26. Anfello

    Hi Jemma.. thanks for this amazing recipe. Do these brownies have to be stored in the refrigerator afterwards? I live in the tropics and the room temperature here is quite high.

  27. claireabellabirdie

    So glad you asked the question that I would have asked, had you not, Jemma! Whenever a recipe calls for things like Gelatine or marshmallows, I always wonder or ask you guys whether veggie/vegan alternatives might/would work. I will still make these wonderful looking AND sounding Brownies, but I'll just have to make them without the ganache OR try making with Vege Gel or Agar Agar. Thanks so much for STILL being so awesome and giving us a new recipe EVERY.SINGLE.WEEK!!! I love making things using your recipes and they ALWAYS turn out brilliantly – my only failure has been the Caramel Cornflake Brownies – the caramel just didn't seem to work for me and it was soooooo frustrating!! I will give it another go sometime though – I will NOT be defeated!!! 😂😂😂

  35. ninino86

    I learned how to close and hold a piping bag from Jemma, and am now a working pastry chef and teaching that grip to my interns here i Sweden. Thanks Jemma 😉

  41. ninino86

    Question: I only have access to about 56% dark chocolate at work. Will that still work ok in the brownie?

  42. Kathy Krause

    Matt and Jemma. Thank you so much for this decadent triple chic brownie. Wow, I made it and so so nice that everyone loved them. Wish I could could have made ghe white chocolate Gamache. Thank you once again.

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