Updated: Jun 22, 2019
Brownie from this recipe is chocolatey and caky inside with crisp skin on the outside. Blueberries in the batter are adding extra moisture and bring out rich chocolate flavour.
White chocolate topping spiced up with a hint of nutmeg and addition of fresh Blueberries compliment this little number really well.
Brownie from this recipe will be 3 cm tall. You can bake from 1.5 portions for taller Brownie - increase baking time to 1hr and 20 minutes, increase all ingredients bar Blueberries (leave at 1 cup).
All in all- very indulgent little Brownie.
Yield: 1 Brownie, 12 servings
Active time: 20 minutes prep + 60 minutes baking
Tin: 18cm round tin with loose base
- 100g dark chocolate
- 100g unsalted butter
- 3 large eggs, room temperature
- 2/3 cup* (140g) granulated white sugar
- 1/2 cup (75g) all-purpose flour
- 2 tablespoons (16g) Dark Dutch Cocoa
- 1 cup (150g) fresh Blueberries, room temperature + 1 cup (150g) to decorate
- 1/2 teaspoon salt
*cup = 250ml cup
- 100g white chocolate
- 3 Tablespoons (36g) sour cream
- 1/2 teaspoon nutmeg
- 1 cup fresh Blueberries
1. Preheat oven to 150C. Line round tin with parchment paper.
2. Melt butter with chocolate and cocoa, add salt. Set aside.
3. Beat eggs with sugar until creamy (5 minutes on high speed). Sift flour and add to the egg/sugar mixture, gently stir using wooden spoon. Add chocolate mixture** (from step 2, also see Hints) and delicately stir with wooden spoon until just combined. Don’t over mix. Add Blueberries to the batter and gently stir with wooden spoon. Don’t over mix. Pour batter into the baking form.
4. Bake for 60 minutes at 150C.
5. Once baked cool for 30-60 minutes before applying topping.
6. Topping: on low heat melt coarsely chopped white chocolate with sour cream. Apply on the top of Brownie and sprinkle with nutmeg. Add fresh Blueberries.
1. Use ingredients at room temperature.
2. **Add chocolate mixture when still lukewarm.
3. Don’t over mix batter. If you over mix you will get tough brownie, if you under mix you can get streaks of flour on top of baked cake. It’s a fine balance here - but under mixing is probably less of an issue than over mixing.
4. Keep chocolate/flour ratio in tact. If you add too much flour = dense and hard brownie, too much chocolate = fatty and heavy cake with soggy bottom.
5. You may opt to ditch the topping if you want to enjoy crispy skin on the outside or just sprinkle few strings of spiced white chocolate all over the Brownie. The top of the Brownie will crack during baking.