20-ingredient brownie

Ingredients

• 1 1/2 cups (275 g) of brown sugar
• 1 cup (200g) of white granulated sugar
• 3 sticks (375 g) of melted butter
• 4 eggs (200 g)
• 2 teaspoons of salt
• 1 tablespoon of vanilla extract
• 8 ounces (227 g) of dark chocolate
• 1 1/2 cups (200g) of flour
• 1/2 cup (60g) of cocoa powder, treated with cocoa butter
• 8 ounces (227 g) of chopped milk chocolate
• 450 g of cream cheese
• 1 cup (300g) of mascarpone cheese
• 1/2 cup (110g) of white granulated sugar
• 1 teaspoon of vanilla extract
• 1 egg (50 g)
• 2 tablespoons of milk
• 11 ounces (310 grams) of chocolate
• 11 ounces (330 ml) of heavy cream, heated
• 1 teaspoon of salt

Preheat the oven to 180 °C. Grease and flour a 23 x 33 cm baking dish.

Melt the dark chocolate in the microwave for 30 seconds, then let it cool.

Combine the butter and sugar in a large bowl until the mixture is smooth.

Whisk the eggs, salt, and vanilla extract, then add them to the mixture of butter and sugar.

Add the melted chocolate.

Add the flour and cocoa, followed by the chopped chocolate.

Pour, pour, into the prepared dish.

Bake in the oven for 25 minutes.

Prepare the filling by mixing the cream cheese and mascarpone cheese until you reach a smooth, creamy consistency.

Combine the sugar and vanilla extract, then add the eggs and milk.

Remove the brownies from the oven after 25 minutes of baking, and let them cool for 10 minutes.

Pour evenly distribute the filling, spread it over the brownies and bake for another 30 minutes.

Allow the brownies to cool completely before frosting them with the ganache.

Prepare the ganache by mixing the chocolate, warmed cream, and salt in a bowl until everything is melted together.

Pour the ganache over the brownies and place them in the refrigerator for 4 to 6 hours.

Sprinkle the brownies with a light layer of salt.

Cut the brownies into 15 squares.