Ingredients
Brownie:
- 140 g of dark chocolate (between 52 and 55% cocoa)
- 100 g of unsalted butter
- 2 eggs
- 65 g of whole cane sugar
- 50 g of granulated sugar
- a pinch of fleur de sel (sea salt)
- 45 g of all-purpose flour (T55)
- 50 g of milk chocolate chunks
Quick frosting:
- 50 g of softened unsalted butter
- 40 g of cream cheese (Philadelphia)
- 60 g of powdered sugar + sugar eyes
Instructions
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Preheat the oven to 180°C (350°F).
Melt the chocolate and butter together in a microwave on low power.
Gently whisk the eggs, sugars, and fleur de sel. Add the melted chocolate and butter mixture to the sweetened eggs. Add the flour, then sprinkle the milk chocolate chunks on top; the chocolate will be coated with flour before being incorporated into the brownie batter.
Grease a square baking pan measuring 14 or 16 cm (5.5 or 6.3 inches) on each side, and line it with parchment paper. Pour the batter into the pan and bake for 25 minutes.
Let the brownie cool, then chill it in the refrigerator for at least 1 hour to allow clean cutting. When the brownie is thoroughly chilled, cut it into 6 rectangles.
Prepare the quick glaze by whisking together the softened butter, cream cheese, and powdered sugar for a few minutes. Transfer the mixture into a piping bag without a nozzle, and cut a very fine tip at the end of the bag.
Pipe strips of glaze onto the brownie rectangles.
Place sugar eyes (or almond paste or fondant eyes) on top.
