Photos: Borbala Zergi
Valentine’s Day is right around the corner and I can’t really think of a dessert that doesn’t contain any chocolate when it comes to the romantic atmosphere of this really pink, red and overall totally adorable occasion so I won’t even try to come up with a chocolate-free recipe, here’s my all time favourite, yummy, fudgy brownie that’s super easy to make, crispy on the outside, soft in the inside and is a perfect finish to a homemade celebratory dinner or a great bite at the office to share with co-workers, friends or loved ones. Here’s how to make it. Read on.
200 g 75 % chocolate
220 g butter
100 g sugar
110 g brown sugar
160 g all purpose flour
60 g unsweetened cocoa powder
1 tsp. vanilla extract
4 whole eggs
1/2 tsp. salt
1/2 tsp. baking powder
Ingredients for the raspberry sauce
15 g butter
200 g fresh or frozen raspberries
3-4 tbsp. honey
What you do
- Boil some water in a sauce pan. Break the chocolate into a heatproof bowl, cut up the butter into smaller pieces and add both the butter and the chocolate to the heatproof pan. Place pan onto the steam but make sure that the bottom of the chocolate and butter container doesn’t touch the water. It has to be the steam that melts them up. If they are completely melted, set the pan aside and let it cool down a bit.
- In a small mixing bowl, mix together the dry ingredients: the cocoa powder, flour, baking powder and salt.
- In a separate bowl mix the eggs together with the two types of sugars until it becomes a bit lighter and brighter in colour. Add the vanilla extract, mix it in and then add the flour mixture in small sections. With a spatula fold everything together.
- Lastly, add the melted chocolate and butter mixture. Fold it in until you end up with a bit sticky but thick batter.
- Pour the batter into a heart-shaped Yama, paper baking mould (this recipe will make 3) and bake until them at 180 degrees Celsius for about 20-25 minutes or until the top of the brownie are a bit cracked and dry. Don’t over bake them because the brownie won’t stay fudgy in the inside.
- While this choloaty goodness is baking make the raspberry sauce. In a saucepan on medium-high heat melt the butter. When it’s starting to bubble up add the hones, mix well and then add the raspberries. Cook them for about 3-4 mins until it looks similar to a jam. Remove from heat and with a hand mixer mix it until it’s completely smooth.
I’ll be back soon with more yumminess!