{"id":7022,"date":"2021-03-21T12:38:08","date_gmt":"2021-03-21T16:38:08","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7022"},"modified":"2021-03-21T12:38:34","modified_gmt":"2021-03-21T16:38:34","slug":"layered-brownie-with-avocado-vla-whipped-cream-and-chocolate-ganache-browkat","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2021\/03\/21\/layered-brownie-with-avocado-vla-whipped-cream-and-chocolate-ganache-browkat\/","title":{"rendered":"Layered Brownie with Avocado Vla, Whipped Cream and Chocolate Ganache (Browkat)"},"content":{"rendered":"\n

What is Browkat \/ Brokat ? <\/h4>\n\n\n\n

Browkat \/ Brokat is a very popular dessert in Indonesia. It is inspired by traditional English trifle and has been an internet craze since 2017. The dessert has four layers, the first layer is the brownie, followed by avocado vla, whipped cream and chocolate ganache. I think everyone is familiar with brownie, whipped cream and chocolate ganache. The final item, vla is a Dutch term for milky custard. The recipe takes traditional vla and inserts avocado for extra creamyness. The term Brokat \/ Browkat is derived from Brownis Alpukat, which mean Brownie Avocado in Indonesian. <\/p>\n\n\n\n

Tips<\/h4>\n\n\n\n

Store the leftover browkat in a refrigerator for 3 – 5 days or freeze it for 3 months. <\/p>\n\n\n

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Brownis Alpukat<\/h2>Recipe by Catherine Ricardo<\/span>Course: Desserts<\/mark><\/span>Cuisine: Indonesian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

12<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

50<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

656<\/p>kcal<\/span><\/div><\/div><\/div>

Decadent chocolate brownie layered with avocado vla, followed by homemade whipped cream and chocolate ganache. Sprinkle with chopped almond.<\/p>

Ingredients<\/h3>
  • Brownie <\/strong><\/li>
  • <\/span>

    4 eggs (separate whites and yolks)<\/span><\/p><\/li>

  • <\/span>

    3\/4 cup sugar<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup + 3 tbsp all purpose flour<\/span><\/p><\/li>

  • <\/span>

    8 1\/2 tsp cocoa powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp baking powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp salt <\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp vanilla essence<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup canola oil<\/span><\/p><\/li>

  • <\/span>

    70 gram dark chocolate<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp cream of tartar<\/span><\/p><\/li>

  • Avocado Vla<\/strong><\/li>
  • <\/span>

    450 gram avocado<\/span><\/p><\/li>

  • <\/span>

    3 tbsp condensed milk<\/span><\/p><\/li>

  • <\/span>

    3 tbsp sugar <\/span><\/p><\/li>

  • <\/span>

    3\/4 cup milk<\/span><\/p><\/li>

  • Chocolate Ganache<\/strong><\/li>
  • <\/span>

    2 4 oz dark chocolate bar<\/span><\/p><\/li>

  • <\/span>

    1 cup of heavy whipping cream<\/span><\/p><\/li>

  • Homemade Whipped Cream<\/strong><\/li>
  • <\/span>

    1 cup of heavy whipping cream<\/span><\/p><\/li>

  • <\/span>

    4 tbsp confectioner sugar
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp vanilla extract<\/span><\/p><\/li>

  • <\/span>

    1 tbsp dried whole milk powder (optional)<\/span><\/p><\/li>

  • Topping<\/strong><\/li>
  • <\/span>

    Sliced almonds (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Brownie<\/strong><\/li>
    • Preheat oven to 325\u00b0 F<\/li>
    • Break chocolate into small pieces and place in top pan of double boiler over hot, but not boiling water. You can also use a heat proof glass or metal mixing bowl on top of saucepan 1\/2 full with water. Allow chocolate to melt, stirring occasionally. Once chocolate has completely melted, add oil and stir until combined. <\/li>
    • In a mixing bowl, sieve flour, cocoa powder and baking powder. Set aside. <\/li>
    • In a stand mixer, beat egg whites in medium speed until foamy\/frothy. Add cream of tartar, salt, vanilla extract and gradually add sugar until it reaches a soft peak. <\/li>
    • Add the dry ingredients into the batter and mix until incorporated.<\/li>
    • Once the batter is mixed, add the melted chocolate mixture into the batter. Mix until combined. <\/li>
    • Place a parchment paper onto a 8×8 square pan and pour the batter. <\/li>
    • Tap the pan on the counter a few times to get rid of air bubbles<\/li>
    • Bake for 40 minutes. Cool completely in cooling rack before cutting. <\/li>
    • Homemade Whipped Cream<\/strong><\/li>
    • Whip the heavy cream, sugar, vanilla extract, and optionally dried whole milk powder together at medium high speed until a medium peak forms, approximately 3 \u2013 4 minutes.<\/li>
    • Transfer whipped cream to piping bag. Set aside. <\/li>
    • Avocado Vla<\/strong><\/li>
    • Slice avocado in half and grasp the outer dark layer \/ skin and pull it away from the inner green flesh. <\/li>
    • Transfer avocado to food processor or blender, add condensed milk, sugar, and milk. Pulse\/Blend until smooth. Set aside. <\/li>
    • Chocolate Ganache<\/strong><\/li>
    • Chopped chocolate into small pieces. Place the chopped chocolate in a medium heat proof bowl. Set aside.<\/li>
    • Heat heavy whipping cream in a small saucepan over medium heat until it starts to simmer.<\/li>
    • Pour over the cream into the chocolate. Let it sit for 2 – 3 minutes to soften the chocolate. Slowly stir the chocolate and heavy cream until combined. <\/li>
    • Assembly<\/strong><\/li>
    • Cut your brownies into the shape of your container. Place the brownie into the bottom of your container. Pour the avocado vla, followed by whipped cream and chocolate ganache. You can also sprinkle chopped almonds. <\/li><\/ul><\/div>