Have decided to abandon my cream egg cookies and am going for a layered effort instead. Am going for:
chocolate top
yellow fondant
white fondant
brownie base
Because of the sweetness going on with the fondant and looking to make the brownie base a darker chocolate that is not as sweet as a normal brownie but am not sure where to start. Also was thinking of salt on the top chocolate layer but not sure if that will work. Am making my own fondant/creme egg filing and am going to make it slightly thicker than normal as I want it to be less messy to eat when sliced.
Any help gratefully received. I tried a packet brownie mix to get a starting point and it was soooo sweet and not for me.
This is my go-to brownie recipe. Made in just one pot and pan, intensely chocolate, not too sweet. https://smittenkitchen.com/2012/08/my-favorite-brownies/
thank you. I will make a batch as soon as hubs has finished the current too sweet lot!
A gentle sprinkle of Maldon flaked salt on top of anything chocolate or caramel is wonderful; adds complexity and cuts sweetness. I've been playing with pretzel-ale caramels using different types of craft beer/ale/stout.