Spiced Chocolate Brownies
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/spiced-chocolate-brownies
Total time
60 Minutes
Baking/cooking time
30 Minutes
Difficulty
easy
Ingredients
for 1 baking tray (approx. 25 × 30 cm)
| FOR THE DOUGH | ||
| 760 | g | dark chocolate |
| 270 | g | butter |
| 90 | g | unsweetened cocoa powder |
| 2 | teaspoon | ground cinnamon |
| q.s. | 1/3 tsp nutmeg | |
| q.s. | 1/3 tsp ground ginger | |
| q.s. | 1/4 tsp ground cardamom | |
| q.s. | 1/4 tsp ground cloves | |
| 6 | x | eggs (at room temperature) |
| 380 | g | sugar |
| 240 | g | Soft wheat flour type 0 no. 2 |
| 10 | g | baking powder |
| 4 | pinch | salt |
| 120 | g | milk |
| FOR SERVING | ||
| 1000 | g | fresh whipping cream |
| q.s. | sour cherries in syrup | |
| q.s. | sweetened cocoa powder |
Preparation
- To prepare the spiced chocolate brownies, chop the dark chocolate and place 280 g of it in a small saucepan. Chop the remaining 100 g even more finely and set aside. Add the diced butter, cocoa powder, nutmeg, ginger, cardamom, and ground cloves to the saucepan. Melt everything together while stirring, then set aside.
- Preheat the oven to 175°C (static heat) and line a baking tin or dish (approx. 25 × 30 cm) with baking paper.
- Put the eggs and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add the melted chocolate–butter mixture and mix on low speed until incorporated.
- Combine the flour, baking powder, and salt, sift over the egg–chocolate mixture, and briefly mix until you have a smooth batter with no streaks of flour. Finally, add the finely chopped chocolate set aside earlier and fold it in with a spatula.
- Spread the batter evenly in the tin and bake at 175°C for 25–30 minutes.
- Remove the spiced chocolate brownies from the oven, let them cool completely, and cut into squares.
- For serving, whip the fresh cream and transfer it into a piping bag fitted with a star tip.
- Place the brownies on plates and decorate with generous swirls of whipped cream to form a little “tree.” Dust with sweetened cocoa powder, top with 3–4 syruped cherries and serve.
Tip: These brownies are also perfect for making small finger foods. In that case, cut them into 4 × 4 cm squares, decorate each one with a few swirls of whipped cream, dust with cocoa, and place one syruped cherry on top of the cream.
In collaboration with @passionecooking
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