Triple chocolate brownies bites with Rodda’s clotted cream ganache

Method

• Pre-heat the oven to 180C/160C fan. Line a 20cm square tin with parchment paper.
• Heat a saucepan of water until it is simmering. Place the dark chocolate in a bowl and melt over the pan of simmering water.
• Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together until pale and light in texture.
• Add one egg at a time and beat well between. This can also be done with a hand mixer, or a wooden spoon.
• Pour in the melted chocolate and beat for 30 seconds. Add the Rodda’s clotted cream and fold in until completely combined.
• Sieve the flour and baking powder into the mixture and gently fold in. Then add the mixed chopped chocolate, stirring until combined.
• Pour the mixture into the lined baking tin then place into the oven to bake for 25-30 minutes. Leave the brownie to cool in its tin.
• Meanwhile make the ganache topping. Break up the dark chocolate and put in a heatproof bowl.
• Place the clotted cream into a small pan, over a medium heat and bring to just boiling.
• Pour the clotted cream over the chocolate and leave for 5 minutes before stirring to form a silky-smooth ganache.
• Pour over the brownies, tapping the tin on the counter to create an even coverage. Leave to cool until the ganache has set. This will set quicker if placed in fridge.
• Cut into 6 bars or 18 bites to serve.