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
The gelatin is a no from me 🤮
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😁💖
My two of the heroes in baking! Love you both!
Yes! More collabs from both of you!!!
This is the best baking channel ever, across all services. The GOAT of the baking world. Great job guys ❤️🇦🇺
Can you freeze these when they are all done or does that not work with that ganache ?
That looks absolutely delicious! Do you use chocolate buttons or baking chocolate for the brownies and the ganache?
God, he's so handsome
These look really delicious fingers brownies and I really like it 😋
I really like the swirl of whipped ganache on top and looks really good ❤
Nice recipe ❤😊
His frame and Gemma dress/earrings match… 😂😂😂😂… The brownies look yummmmm
Yum❤
This is amazing!
Might want to fix spelling in the opening title. Looks delish though 🙂
* adds Matt’s book and crumbs & doilies baking bowls to Christmas list *
Your OBB is misspelled! But nevertheless, I'm still and will always be a fan! I just noticed. Sarreh! 😂
❤Γεια σας φίλοι μου φιλιά από Κύπρο!!ήθελα να ρωτήσω στα μπισκότα μπορώ να βάζω στεβια ζάχαρη???θα είναι το ίδιο?😊
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.
😊💫💫💫💫💫
Will this genache work as final cost for a cake?
OMG what a duo 🤩 loved this episode!!
Cameraman, Cameraman, CAMERAMAAAAAAN.
Why do we blend the ganache before refrigerating it?
My two favorite bakers ❤❤❤
They looked so yummy 😋 omg 😱 .
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.
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!!! 😂😂😂
Jemma's earrings and Matt's glasses are matching 🤓
Free Palestine🇵🇸❤✊
I've been using Jemma's brownie recipe forever, but now I'm really tempted to try out this one.
You guys are the best! 😁
Amoung other things i really like your mixing bowls and dishes.
Chocoalte 😂
Where is sally? She is not in any videos recently. Did she quit cup cake Jemma?
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 😉
Where's super fresh cupcakes and bubble tea for babysitter?
😊looks yummy! Matt is brave for the white Tshirt whist working with chocolate!
Recipe how many eggs
Bonjour, pourrais je avoir les dimensions du plat ?
I'm very thankful for watching your videos.
Question: I only have access to about 56% dark chocolate at work. Will that still work ok in the brownie?
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.
Very nice … can't I have the recipe please.. thanks ….
Hola lo he visto. Varias veces ,quisiera en Español y la Crema que batió en batidora era ganache blanco
Hello, BOMB brownies…
just wondering where you got your oven timer??