For this I dug out my favourite brownie recipe and gave it a bit of a twist with layers of whipped cream, Strawberries and Blueberries!
I loved it.
He loved it.
I'm not sure our waistbands took it too well though...
This recipe will make enough for four people!
You'll need:
165g butter, plus a little extra for greasing
200g dark chocolate, grated or finely chopped
3 flarge eggs
2 large egg yolks
1 vanilla pod, seeds only (or 2 tsp vanilla extract)
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
400g Double Cream (Whipped)
You'll need:
165g butter, plus a little extra for greasing
200g dark chocolate, grated or finely chopped
3 flarge eggs
2 large egg yolks
1 vanilla pod, seeds only (or 2 tsp vanilla extract)
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch salt
400g Double Cream (Whipped)
1 tbsp Icing Sugar
1 pot of Blueberries
1 pot of Strawberries
Method
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, and line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Stir until the chocolate melts.
Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so you don't knock out the air that has been whisked in (that's a really important bit!).
Method
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, and line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Stir until the chocolate melts.
Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so you don't knock out the air that has been whisked in (that's a really important bit!).
Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it (saving a little bit for yourself)- again around the sides so as not to knock the air out.
Add the flour, cocoa powder and salt and stir until fully combined, then pour the mixture into the prepared tin.
Add the flour, cocoa powder and salt and stir until fully combined, then pour the mixture into the prepared tin.
Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
Once the Brownies are cooled you can cut them into squares and start layering them up!
Mix together the whipped cream and icing sugar then, in a crystal or glass dish (I only had a pyrex bowl for mine!) start off with a layer of cream, placing strawberries and blueberries around the edge to create a pattern.
Then, place a layer of brownie, followed by cream and more fruit and repeat until your bowl is full!
Decorate with more fruit and anything extra you fancy - I like giving it a sprinkle of icing sugar and edible glitter.
NB: Best enjoyed with two spoons straight from the serving dish.
this looks insanely delicious *drools*
ReplyDeleteThankyou! Let me know if you try it out! x
Deleteyum. looks delicious x
ReplyDeleteThanks! It was very tasty... let me know if you make it! x
Delete