White Chocolate Brownie Finger (บราวนี่ฟิงเกอร์หน้าไวท์ช็อกโกแลต)

1.Preheat the oven to 180°C with a conventional setting. Prepare a 6x6 inch baking tray by lining it with parchment paper.

2.In a saucepan, melt the butter over medium heat to make brown butter, cooking the butter until it turns a deep golden brown. Strain the butter and add dark chocolate and cocoa powder, stirring until melted and combined.

3.In a mixing bowl, beat the eggs with brown sugar, sugar, and vanilla extract until light and fluffy, about 5 minutes. Fold in the chocolate mixture with a rubber spatula until well combined.

4.Sift in the flour and salt, and fold until just combined. Pour the mixture into the prepared baking tray and bake for 24 minutes. Let the brownies cool completely, then gently press the edges down to even out the thickness.

5.Cut the brownies into long, even strips according to your desired size.

6.Melt the white chocolate in the microwave and tint it with blue food colouring. Transfer blue chocolate to a piping bag and drizzle it over the brownies for decoration. Allow the chocolate to set.

7.For the whipped buttercream, beat the butter until soft. Melt the dark chocolate in the microwave until smooth, then gradually beat it into the butter.

8.Add the remaining cream, half at a time, and beat until the mixture is firm and smooth. Pipe the whipped buttercream onto the brownies and garnish with editble flowers.