Brown Butter Nanaimo Bars with Dark Chocolate Ganache

Method

1. Toast the coconut and chopped almonds in a dry 20 cm frying pan over medium-low heat for 4 min, stirring all the time, until light golden and fragrant. Tip onto a plate straight away to cool; left in the pan they burn quickly.

   Add in this stepDesiccated coconut 40 gAlmonds, finely chopped 30 g

   medium-low heat

2. Put the butter in a small saucepan (a light-coloured one makes it easier to see) and melt it over medium heat, then let it bubble for 3 min, swirling the pan. When the foam settles, the bits on the bottom turn hazelnut brown and it smells nutty, pour it straight into a heatproof bowl to stop the cooking.

   Add in this stepUnsalted butter (for browning) 65 g

   medium heat

3. Line a 20×10 cm tin with baking paper. Whisk the brown sugar, cocoa and half the salt into the brown butter, then set the bowl over barely simmering water (low heat). Add the egg a little at a time and stir constantly for 2 min, until thick and glossy (71 °C).

   Add in this stepLight brown sugar 25 gUnsweetened cocoa powder 15 gFine salt ½ pinchBeaten egg 25 g

   low heat

4. Take the bowl off the heat, stir in the crumbs and the cooled coconut and almonds, then press firmly into the tin with the bottom of a glass. Chill for 15 min.

   Add in this stepGraham cracker crumbs 75 g

5. Beat the filling butter with an electric mixer for 3 min, until almost white and fluffy. Add the custard powder, cream, vanilla and the rest of the salt, then the sifted icing sugar a little at a time, and beat for another 2 min, until light and silky. The longer you beat the butter, the more the cream melts on the tongue.

   Add in this stepUnsalted butter (filling, room temperature) 58 gCustard powder 1 tbspDouble cream (filling) 20 mlVanilla extract ½ tspFine salt ½ pinchIcing sugar, sifted 125 g

6. Spread the filling over the base and smooth it with a spatula. Chill for 30 min, until firm.

7. Heat the ganache cream in a small saucepan over medium-low heat for 1 min, until small bubbles appear at the edge (don't let it boil), then pour it over the chopped chocolate. Leave for 2 minutes, then stir in small circles from the centre until glossy. Cool for 8 min, until it feels barely warm on the back of your hand (about 30 °C).

   Add in this stepDouble cream (ganache) 50 mlDark chocolate, 60–70% cocoa, chopped 60 g

   medium-low heat

8. Pour the ganache over the filling and tilt the tin to level it. Chill for 30 min, until set but not hard, then sprinkle lightly with flaky salt. Cut into 2×4 pieces (rows × columns) with a knife dipped in hot water and wiped between cuts.

   Add in this stepFlaky sea salt to taste