Brownie Plated Dessert Recipe

Brownie Plated Dessert Recipe

10 Apr 2025

Try this indulgent hazelnut brownie recipe using SwissBake® mix. A perfect plated dessert for bakeries with ganache, glaze & crunch

10 Apr 2025

Bake Temp 160-180
Mixing Time 7-8 mins
Bake Time 40-45 mins
Prep Time 60 mins
PRODUCT SPOTLIGHT

Ingredients

Brownie Base-
Schoko Brownie Mix - VEG - 1000 g
Water - 300 g – 320 GM
Vegetable Oil - 240 g
Roasted Hazelnuts (chopped) or Chocolate Chips (optional) - 250 g
 
Hazelnut Insert Layer
Hazelnut Paste (pure praline 100%) - 250 g
Milk Chocolate - 100 g
 
Dark Chocolate Glaze / Coating
Dark Chocolate Couverture - 300 g
Cocoa Butter (optional, for shine) - 30 g
 
Hazelnut Ganache (Piping on Top)
Fresh Cream (35%) - 200 g
Milk Chocolate - 150 g
Hazelnut Paste - 100 g

Method

 1. Prepare the Brownie Base

Place the brownie mix and water into a planetary mixing bowl. Mix at low speed with a paddle for 1 minute. Scrape down the sides, add vegetable oil, and mix again at low speed for 1 minute. Scrape once more and mix at medium speed for 3–4 minutes until the batter is smooth. Optionally, fold in chopped hazelnuts or chocolate chips.
Spread the batter evenly in a lined rectangular baking tray (approximately 1.5–2 cm thick). Bake at 160°C to 180°C for 40–45 minutes. Once baked, cool completely and cut into clean rectangular portions.

2. Prepare the Hazelnut Insert Layer

Melt milk chocolate over a bain-marie. Add hazelnut paste and mix until fully emulsified and smooth. Spread into a thin rectangular slab (similar in size to the brownie base) and freeze until set. Once firm, layer this over each brownie piece.

3. Coat with Dark Chocolate

Melt dark chocolate and cocoa butter together and cool to 32–34°C. Glaze the top and sides of the brownie-hazelnut layer stack. Before the chocolate fully sets, press roasted hazelnut crumbs onto the sides for crunch and texture. Allow to chill until set.

4. Prepare the Hazelnut Ganache

Heat cream in a saucepan until it just comes to a boil. Pour over the milk chocolate and hazelnut paste. Let sit for a minute, then blend until smooth using an immersion blender. Cool the ganache to 26–28°C. Fill into a piping bag fitted with a star or round nozzle.

5. Final Assembly & Plating

Pipe the ganache in decorative swirls or loops on top of each coated brownie. Plate with a brush of dark chocolate glaze or ganache smear. Garnish with toasted hazelnuts, a mint leaf, and chocolate décor (e.g. transfer curls or shards) for a refined look.

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