Chocolate Brownie Avalanche

Cut into the brownie and watch the hot ganache overwhelm the plate!

It's easiest to make this with a special tarte cake pan:  Norpro Nonstick 8.5 Inch Fluted Round Tart Cake Pan  It creates a well in the centre of the brownie to hold the lake of chocolate.

Simply prepare a pack-mix brownie recipe as directed.

Bake as directed, but keep an eye on the progress.  With the unique pan shape, it may get done sooner or later than the box indicates.

While it's in the oven, prepare the ganache.  Ganache is basically a chocolate sauce that has a paste-like consistency when cooled.  It's made by heating chocolate, a splash of cream and a dollop of glucose.  I used semisweet chips, almond milk and corn syrup.

When the brownie cools slightly, fill the indentation with the scalding chocolate mix.

I garnished it with a bit of melted white baking chocolate.  Drag a knife or toothpick through the top to create the swirly design.

CHOCOLANCHE!!!

Brownie tarte with Strawberries and Mascarpone

A flavourful treat.  As usual, chocolate takes centre stage.

First, bake and cool a pack mix brownie mix.  A tarte pan works well and adds a nice aesthetic.

A ganache can be easily prepared with a bit of (soy) milk and chocolate.  Unless you routinely need a double boiler, skip the purchase and use a bowl over a saucepan.

Chocolate: it's a beautiful thing.

Add to a piping bag for easy working.

An added treat - a velvety, sweet cheese: mascarpone.

Top with strawberries, pecans, the ganache and mascarpone.