Saturday, July 17, 2010

sinful chocolate brownies with berries

Yum-O! That's the best word to describe this delicious brownie. I served it with a scoop of really great vanilla ice cream and some leftover fresh blueberries and I was floored! My guests really dug in even though they were still full from the main course and that must be a compliment to the chef (baker?) I will definitely bake these brownies again and just give them 20 minutes in the oven - they could have been a bit more moist but they were fine with the vanilla ice cream. Quick and simple to make and not too expensive. Just be on the lookout for cheap fresh berries and you're on a roll. I made mine with blueberries and I know Carina used raspberries so I'm excited to find out what she thought of this our 18th dish - well strictly speaking it was really a cake right... The first cake of the cooking project... See Carina's brownies on her blog...

This portion makes about 10 slices

100 grams butter
2 dl brown sugar (I ended up using half brown sugar and half regular sugar as I ran out of brown sugar)
100 grams dark bitter chocolate
2 eggs
1 dl all purpose flour
½ teaspoon baking powder
100 grams berries (raspberries, blueberries or blackberries)

1½ dl double cream
200 grams fresh berries
Confectioners sugar or cocoa powder to sprinkle

Preheat the oven to 180 C (350F) and line a small 8" springform tin.

Put the butter, brown sugar and coarsely chopped chocolate into a pot and melt it slowly while stirring until it has uniform texture. Remove the pot from the heat and let it cool of a bit. Then whisk in the eggs one at the time. Sieve the flour and baking powder into the mixture and fold it in carefully with the berries.

Pour the dough into the springform tin and bake it in the middle of the oven for about 20-25 minutes. The cake is supposed to be a bit sticky in the middle.

Let the cake cool off and serve it with a side of whipped cream and extra berries. Sprinkle with confectioners sugar or cocoa powder if you feel like it.

Bon appetit...


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