Raspberry Brownies with Raspberry Foam

This is probably one of my favorite brownie recipes, and it’s a must-try if you love brownies and have fresh raspberries on hand.

The brownies are dense and slightly moist, with delicious chunks of tart and slightly sweet raspberries, and topped with a soft and creamy raspberry foam. Add more fresh raspberries on top for an incredible visual effect.

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Raspberry Brownies with Raspberry Foam

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These dense, slightly moist chocolate brownies have delicious chunks of fresh raspberries and a flavored raspberry foam tuft.

Course DessertCuisine American, International

Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes

Servings 8 servings

Author Diana Oana

Equipment

  • baking tray 30×30 cm (12×12")

Ingredients

For the brownie:

  • 150 g butter
  • 160 g dark chocolate
  • 1 tsp vanilla essence
  • 250 g sugar
  • 3 eggs
  • 150 g flour
  • 3 tbsp cocoa
  • ½ tsp salt
  • 200 g raspberries +extra for decoration

For the raspberry foam:

  • 1 egg white
  • 1 pinch of salt
  • 50 g raspberries

Metric – US Customary

Instructions

Brownies:

  • Melt the butter and chocolate in a steam bath, then add the vanilla essence.
  • Allow the melted chocolate to reach room temperature.
  • While the chocolate is cooling, beat the eggs and sugar until they double in volume and turn into a light-colored airy foam (about 7 minutes).
  • Add the cooled melted chocolate to the foam.
  • Sift the dry ingredients (flour, salt and the three tablespoons of cocoa), then fold the cream in, mixing carefully to avoid lumps.
  • Line a baking tray with parchment paper and pour in the mixture, levelling the surface with a wide knife. Sprinkle the raspberries on top, pushing them gently into the mixture until they are three-quarters submerged. The melted chocolate makes this a dense mixture, so the raspberries will sit on top if you don't give them a push.
  • Place the brownies in a preheated oven at 180°C/356° F for 20-25 minutes. Reduced the baking time a bit if you wanted a more moist consistency, as in the photos.

Raspberry foam:

  • Beat the egg whites and salt until stiff, then gradually pour in the sugar and continue mixing until the sugar melts. To check whether the sugar has melted, rub a little foam between your thumb and index finger. You should not feel any sugar particles. Then add the raspberries and keep mixing until they are crushed.

Cutting and serving:

  • Let the brownies cool completely, then cut them with a sharp knife into 5-6 cm/~2-inch squares.
  • Add a raspberry foam tuft on top and decorate with fresh raspberries. Simple and absolutely delicious!

Notes

Raspberry brownie

Related: Raspberry Brownies
Related: Raspberry Lemon Loaf Cake
Related: Raspberry Fig Cake
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Mascarpone Brownies with Whipped Cream

The post Raspberry Brownies with Raspberry Foam appeared first on Chef's Pencil.

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