My Cart

Close

Rich Dark Chocolate Brownies

Posted on December 22 2017

Rich Dark Chocolate Brownies

 

Big pieces of crunchy chocolate and pecans in a fudgy chocolate cake, topped with a light and fluffy mascarpone based foam and fresh blueberries, makes this the perfect dessert. The cake has a pleasant, mild and sometimes malty aroma from the whisky, while the foam adds some pungent alcohol to make the dish complete.

Makes 10 - 15 pieces

250g dark cane sugar
160g unsalted butter
5 tbsp high quality cacao powder
Seeds of 1/2  bourbon vanilla pod
2 tbsp whisky
150g wheat flour, preferably cake flour
80g Rich Dark Chocolate from Chocolate and Love, roughly chopped
60 g (1 dl) pecan nuts, chopped
1/2 tsp salt
2 organic eggs

Serve with
250 g mascarpone cheese
1/2 dl single cream or coffee cream
3 tbsp whisky
Fresh blueberries

Method

Heat an oven to 175º C / fan 155º C.

Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over medium heat, until melted. Let the mixture cool to room temperature.

Mix flour, chopped chocolate, chopped nuts and salt in a bowl.

Stir the flour mix into the cooled sugar, butter and add the eggs. Stir it with a whisker until it's just combined. Avoid further mixing!

Pour the cake batter into a squared 20 cm baking tin lined with baking parchment. Bake the cake for 20-25 minutes, until the edges are firm, but the middle still soft. Let it cool completely before cutting.

When serving: Whip the mascarpone together with the cream and whisky, until fluffy and spoonable. Serve the brownies at room temperature with whisky foam and blueberries.

Recipe by CPH good Food

DOWNLOAD RECIPE CARD

0 comments

Leave a comment

All blog comments are checked prior to publishing