It’s Chocolate Week so my inner chocoholic has come out to play. I don’t have much of a sweet tooth but I do indulge during this time, after all, chocolate week comes around just once a year.
Made with Chocolate and Love Rich Dark chocolates, teamed up with delicious pecan to create one of the best tasting brownies. I left this part out but for the perfect dessert, top it off with light and fluffy mascarpone based cream and blueberries.
Ingredients
250g dark organic cane sugar
160g unsalted organic butter
5 tbsp high quality cacao powder
Seeds of ½ bourbon vanilla pad
2 tbsp whisky
150g wheat flour, preferably cake flour
100g Chocolate and Love Rich Dark, roughly chopped
60g pecan nuts, chopped
½ tsp salt
2 organic eggs
Serve with
250g mascarpone cheese
½ dl single cream or coffee cream
3tsb whisky
Fresh blueberries
Instructions
- Heat oven to 175°C / fan 155°C
- Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over a medium heat, until melted and combined. Let the mixture cool to room temperature.
- Mix flour, chopped chocolate, chopped nuts and salt in a bowl.
- Stir the flour mix into the cooled sugar mix and add the eggs. Stir it with a whisk until it combines. Avoid further mixing.
- Pour the cake butter into a square 20cm baking tin lined with a baking parchment. Bake for 20 – 25 minutes, until the edges are firm, but the middle is still soft. Leave to cool before cutting.
- When serving, whip the mascarpone together with the cream and whisky, until light and fluffy. Serve the brownies at room temperature with the cream and blueberries.