Hello everyone! I'm here to introduce my Fudgy Coffee Walnut Brownie with Ganache and Chocolate Montée Cream. I've been in pastry for over 10 years now, and to be honest, brownies are so common that I often overlooked them on the menu. But this time, I wanted to level it up a bit and show you how to give it a cool, refined twist. Hehe 😄 This rich brownie has coffee, toasted walnuts, dark chocolate ganache, and chocolate décor, and as you’ll see in the video, even a simple brownie can become something really special. Let me know if you give it a try! 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 🍯 Chocolate Montée Cream Ingredients Manjari or dark chocolate 55g Heavy cream (hot) 60g Honey 10g Cold heavy cream 130g Method Heat 60g cream with honey until hot Pour over chocolate and mix until smooth Add 130g cold cream, mix well Chill overnight and whip before using 🧁 Brownie Base Ingredients Dark chocolate 90g Unsalted butter 65g Egg 50g (about 1 large) Sugar 75g Instant coffee 2 to 4g (Depends on your preference) All-purpose flour 40g Baking powder 1g Walnut 50g Vanilla extract 3g Prep for walnuts Boil walnuts for 1 minute to reduce bitterness, bake at 320°F for 5–6 minutes until lightly toasted *Used 15cm X 15cm Square ring mold Method Melt chocolate and butter together (microwave or double boiler) In a separate bowl, whisk egg and sugar Add vanilla extract and instant coffee Mix in the melted chocolate-butter mixture Sift in flour and baking powder, mix until just combined Fold in toasted walnuts Pour into mold and bake at 320°F for 20 minutes Cool completely before topping 🍫 Ganache Topping Ingredients Dark chocolate 85g Cream 75g Unsalted butter 8g Method Heat cream until hot (not boiling) Pour over chocolate and add butter Set at room temperature for 1 hour, then refrigerate until ready to cut ✂️ Portion & Size Cut brownie into bars: 13cm × 2.5cm (approx. 5in × 1in)