Hazelnut brownie with chocolate and raspberry

Hazelnut Brownie with Chocolate and Raspberries

The dessert we will prepare today, hazelnut brownie with chocolate and raspberries, is an irresistible combination that blends the intense flavor of chocolate with the tart sweetness of raspberries. This recipe is not only simple but also incredibly satisfying, offering an unforgettable experience for both the taste buds and the eyes. Brownies have a fascinating history, born from cooking mistakes and transformed into the delights we know today. Let’s embark on the adventure of making this decadent dessert!

Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 60 minutes
Servings: 12

Ingredients

For the brownie:
- 250 g flour
- 180 g butter (preferably high quality)
- 300 g hazelnut chocolate (for example, Milka)
- 4 large eggs
- 4 tablespoons brown sugar (heaped)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon lemon juice

For the glaze:
- 50 g butter
- 150 g dark chocolate (75% cocoa)
- 500 g fresh raspberries

Preparation

1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help achieve a smoother texture for the brownies. If you have time, take the eggs and butter out of the fridge about an hour before you start.

2. Melting the chocolate: In a medium-sized bowl, add the cubed butter and hazelnut chocolate. Place the bowl over low heat, stirring constantly until everything melts and becomes a smooth mixture. Once melted, remove the bowl from the heat and let it cool slightly.

3. Beating the eggs: In another bowl, beat the eggs with the brown sugar and vanilla using an electric mixer. Continue mixing for about 10 minutes until the mixture becomes fluffy and triples in volume. This step is crucial for achieving light and airy brownies.

4. Combining the ingredients: Once the egg mixture has thickened, pour in the melted chocolate and gently fold with a spatula until fully incorporated. Next, sift the flour together with the baking powder, which we will activate with the lemon juice. Add the flour mixture to the bowl and mix well, but carefully, to avoid deflating the mixture.

5. Preparing the baking pan: Grease a silicone baking mold with a little oil to prevent sticking. This choice is excellent as brownies release easily from silicone molds.

6. Baking the brownies: Pour the mixture into the prepared mold and level the surface. Bake the brownies in a preheated oven at 180 degrees Celsius for 40-45 minutes. Check for doneness using the toothpick test: if it comes out clean, the brownies are ready.

7. Preparing the glaze: While the brownies are baking, you can prepare the glaze. In a small saucepan, melt the butter and dark chocolate over low heat, stirring constantly. Once melted, mix well until smooth.

8. Finishing the cake: After the brownies have cooled slightly, pour the glaze over the top. Allow them to cool completely before adding the fresh raspberries. This step not only adds a visual contrast but also a delicious flavor.

9. Serving: Cut the brownies into squares and serve them topped with raspberries. They are perfect alongside a scoop of vanilla ice cream or a drizzle of salted caramel for a sweet-salty contrast.

Practical tips

- Choosing the chocolate: Use high-quality chocolate to achieve an intense and complex flavor. Hazelnut chocolate adds a subtle nutty note that pairs perfectly with raspberries.
- Raspberries: Opt for fresh raspberries, but if they are unavailable, you can also use frozen raspberries. Ensure you thaw and drain them well before adding.
- Variations: You can experiment by adding toasted pecans or hazelnuts to the brownie mixture for added texture. You can also replace raspberries with other berries, such as blackberries or blueberries.

Nutritional benefits

This hazelnut brownie with chocolate and raspberries is not only a treat but also offers some nutritional benefits. Raspberries are rich in antioxidants, vitamins, and minerals. Additionally, dark chocolate is known for its positive effects on heart health due to its flavonoid content.

Frequently asked questions

- Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the textures may vary.
- How can I tell if the brownies are done? Use a toothpick: if it comes out clean or with a few moist crumbs, they are ready.
- Can I store the brownies? Yes, you can keep them in an airtight container at room temperature for 3-4 days.

So, get ready to enjoy a dessert that combines decadent chocolate with fresh raspberries, bringing a touch of happiness in every bite. This hazelnut brownie with chocolate and raspberries will surely become a favorite recipe in your home! Enjoy!

 Ingredients: 250 g flour 180 g butter 300 g Hazelnut chocolate (Milka) 4 large eggs 4 tablespoons brown sugar (heaped) vanilla 1 teaspoon baking powder 1/2 teaspoon lemon juice Glaze: 50 g butter 150 g dark chocolate (75%) fresh raspberries (500 g)

 Tags:  brownie chocolate cake