30 May Chocolate Brownies with Raspberry Champagne Cream
Rich, delicious chocolate brownies, wedded with the perfect mix of sweet, fruity, light… and even boozy!
This is a chocolatey dessert that truly is designed for any occasion. It looks (and tastes) fancier than the sum of its parts… and the combination of crisp chocolate and creamy raspberry filling are a match made in heaven.
The chocolate brownies themselves are soft with a tang from the raspberries that is made just that little bit more ‘special’ with the addition of the champagne.
I don’t trust anybody that doesn’t like chocolate, so my favourite people will be all over this recipe. Combined with in-season raspberries, this recipe makes for a perfect Valentine’s Day dessert (or a dessert for any other occasion).
Enjoy with gusto,
Dark Chocolate Brownies with Raspberry Champagne Cream
For the chocolate brownies:
150g dark chocolate, broken into pieces
150g butter, diced
1 ¼ cups sugar
Pinch of salt
½ cup plain flour
¾ cups cocoa powder
2 teaspoons vanilla extract
For the raspberry champagne cream:
125g (1/2 punnet) punnet fresh raspberries
¼ cup champagne, sparkling wine or prosecco
125g butter, softened
1 cup icing mixture
Pinch of salt
For the dark chocolate topping:
200g dark chocolate, broken into pieces
½ cup butter, diced
Preheat oven to 160C. Grease a 22cm brownie tray well with butter or oil, and line with baking paper. Set aside.
Prepare the brownie batter by adding the chocolate and butter to a microwave-safe bowl. Heat on high for 20 second intervals, stirring well after each interval until the chocolate has melted and the mixture is smooth. Be careful not to burn!
Meanwhile, in a large mixing bowl, combine the sugar, salt, cocoa and flour. Pour in the melted chocolate and butter mixture and mix well.
Next, blend in the eggs one at a time, mixing until just combined after each egg is added. Finally, add the vanilla extract and mix until well combined – your batter will now be quite thick. Pour the mixture into your prepared baking dish and spread into an even layer.
Bake the chocolate brownies for approximately 25-30 minutes or until a skewer inserted into the centre comes out clean. St aside and allow to cool completely.
While the brownies are cooling, prepare the raspberry champagne cream filling. Place the raspberries into a medium saucepan over medium heat. Stir the raspberries frequently until they begin to break down into a sauce (approximately 10 minutes). Once the raspberries have broken down, add the champagne and simmer for a further 2-3 minutes. Once combined, remove from the heat and set aside.
Meanwhile, in a separate bowl, use an electric mixer to combine the butter and icing mixture. Whip until smooth, fluffy and the colour has changed to a very pale yellow. Then, set the mixer to low speed and add the raspberry champagne sauce. Add the salt and mix until smooth and creamy.
Only once the chocolate brownies have completely cooled, pour the raspberry champagne cream filling over the top and spread into an even layer. Transfer to the fridge and chill for at least 45 minutes.
To prepare the dark chocolate topping, add the chocolate and butter to a microwave-safe bowl. Heat on high for 20 second intervals, stirring well after each interval until the chocolate has melted and the mixture is smooth.
Remove the brownies from the refrigerator and spread the chocolate and butter mixture over the top. Spread evenly to coat. Return the chocolate brownies to the refrigerator and chill for a further 45 minutes to an hour, or until the chocolate has completely set.
Slice the brownies into squares and serve alongside vanilla ice cream or Chantilly cream. Enjoy!
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