Recipe created by Chef Ashian Topno
|Pillsbury™ Egg Free Brownie Sponge||1 kg|
|White Chocolate Ganache||300 g|
|Milk Chocolate Ganache||300 g|
|Dark Chocolate Ganache||300 g|
|Crushed Walnuts||100 g|
|Desiccated Coconut||100 g|
|Salted Peanuts||100 g|
|Rainbow Sprinkles||100 g|
- Make 20 g balls of brownie sponge.
- Let it rest in refrigerator for 30 mins to 1 hour.
- Dip the brownie in ganache and garnish it as you like it.
- You can have the Assorted Brownies in the following flavours: Dark chocolate ganache, White chocolate ganache, Milk chocolate ganache, Dark chocolate ganache with coconut, White chocolate ganache with rainbow sprinkles, Milk chocolate ganache with salted peanuts, Dark chocolate ganache with Crushed Walnuts