Now the weather is starting to cool in Berlin, it means that hot desserts are actually able to be enjoyed, so with friends coming over for dinner it did not take me long to come up with a dessert idea. This brownie recipe is a slightly altered version of one I have made before but with a twist, here is my recipe for Warm Chocolate Brownie and Cream:
Ingredients
- 360g of Milk Chocolate
- 300g of Butter
- 240g of Brown Sugar
- 4 Eggs
- 100g of Flour
- 1 tsp of Baking Powder
- Pouring Cream
Warm Chocolate Brownie and Cream
Method
- Start by greasing a round spring-form baking tin and lining it with baking paper and preheating the oven to 180C
- Sieve the flour and baking powder together and set aside
- In another bowl measure the butter and sugar out and also set aside
- Lightly beat the eggs and set aside
- Then start by melting the chocolate in a glass bowl over a saucepan of boiling water (do not let the bottom of the bowl touch the water)
- Once the chocolate has melted take off of the heat but leave over the water
- Add the butter and sugar and stir until it has all melted
- Take the bowl off of the water and onto a cool surface
- Leave to cool slightly before adding the beaten egg and mixing
- Then gently fold the flour into the chocolate mixture until thoroughly combined
- Pour into the baking tin and leave to level for a few minutes
- Then place into the preheated oven and bake for 20-25 minutes until it begins to firm slightly
- Allow to cool just a little so it begins to set but is still warm
- Then cut to desired size and pour over the cream to serve
This Warm Chocolate Brownie and Cream came out exactly as I wanted and tasted exactly as I hoped – amazing. I would highly recommend this for a cool autumn evening treat.
The best bit, half was leftover so we got to enjoy it for the rest of the weekend too!
littleboxesofbending 