Rich Dark Chocolate Brownies Recipe
Geschrieben von Wendy Macfarlane
•Versand am Dezember 22 2017
Category
Snack
Servings
15
Prep Time
15 minutes
Cook Time
25 minutes
Calories
150
Author:
CPH good Food
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.
Ingredients
-
250g dark cane sugar
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160g unsalted butter
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5 tbsp high quality cacao powder
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Seeds of 1/2 bourbon vanilla pod
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2 tbsp whisky
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150g wheat flour, preferably cake flour
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80g Rich Dark chocolate from Chocolate and Love, roughly chopped
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60 g (1 dl) pecan nuts, chopped
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1/2 tsp salt
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2 organic eggs
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250 g mascarpone cheese
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1/2 dl single cream or coffee cream
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3 tbsp whisky
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Fresh blueberries
Serving Suggestions
Directions
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 Rich Dark 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.
Recipe Note
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.
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