Mixed Berry Chocolate Brownie
Posted on 09. Nov, 2009 by Guy Boulud
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The brownie or chocolate brownie as it’s more commonly known, is originally an American invented dessert that made it’s first public appearance in 1893. To this day, the Chocolate Brownie continues to be one of the most popular desserts of all time.
To enhance the flavours of the rich dark chocolate, blend mascarpone with a selection of berries to add freshness and keep the dessert light.
Ingredients
CHOCOLATE BROWNIE
250g butter, cubed
250g plain dark chocolate, broken into squares
4 medium eggs
1 tsp vanilla extract
325g caster sugar
150g plain flour
1 tsp salt
BERRY MASCARPONE
200ml tub mascarpone
Handful each of strawberries, raspberries, blackberries and blueberries.
Method
- Preheat the oven to 180°C/Gas 4. Line a deep-side baking tin or brownie tin with baking parchment. To make the berry cream, chop up all fruit and beat into mascarpone. Chill in the fridge until ready to serve.
- Put the butter and the chocolate in a heatproof bowl over a pan of gently simmering water and heat together until melted and smooth, stirring occasionally. Remove from the heat and leave to cool for a short while.
- Beat the eggs, vanilla and sugar together until lightly and creamy. Beat in the chocolate mixture, followed by the flour and salt. Pour into the prepared tin and bake in the centre of the oven for 25 minutes or until risen and firm around the edges.
- Cool the brownie for a short while, then cut into squares and serve warm with the berry cream. Decorate with extra berries.
According to the chefs, chocolate desserts such as the Brownie, should be removed promptly from the oven to retain the best chocolate taste. This is because many of the compounds that give chocolate its flavor are highly volatile and easily lost.
