Raspberry and Brownie pots
These quick little dessert pots are easy to make and assemble but taste delicious! You can make all of the components the day before. Keep them separate in the fridge and assemble when needed.
This recipe is prepared with:
Ingredients
120 g caster sugar
80 g plain flour
4 eggs
200 g dark chocolate, melted
100 g unsalted butter, melted
50 g salted butter, melted
For the purée
200 g raspberries
150 g icing sugar
10 g water
For the whipped cream
120 g whipping cream, cold
2 tsp vanilla extract
dark chocolate, finely grated, as needed
Instructions
STEP 1/4
Preheat the oven to 180ºC
Grease a tin and line with parchment paper
Fit the Knife Blade
Add caster sugar, flour, eggs, dark chocolate, unsalted and salted butter into the appliance bowl
Select the Mix preset
Pour the batter into the tin
Bake for 25 minutes at 180ºC
Remove from the oven and let cool
Once cooled, slice into small squares.
STEP 2/4
Clean the appliance bowl and fit the Knife Blade
Add raspberries, 50g of icing sugar and water into the appliance bowl
Select the Puree preset
Strain the mixture through a sieve into a clean bowl and set aside.
STEP 3/4
Clean the appliance bowl and fit the Knife Blade
Add whipping cream, 100g of icing sugar and vanilla extract into the appliance bowl
Select the Puree preset
Select the Puree preset again.
STEP 4/4
Add a small amount of raspberry purée to the bottom of each serving bowl
Divide the brownies between the serving bowls
Drizzle with a little more purée and top with cream
Drizzle with a little more purée and top with grated chocolate.
Serve.
Caster sugar can be replaced with golden caster sugar.
Salted butter can be replaced with unsalted butter
Raspberries can be replaced with hulled and chopped strawberries
Whipping cream can be replaced with double cream
Raspberry and Brownie pots
These quick little dessert pots are easy to make and assemble but taste delicious! You can make all of the components the day before. Keep them separate in the fridge and assemble when needed.
Ingredients
120 g caster sugar
80 g plain flour
4 eggs
200 g dark chocolate, melted
100 g unsalted butter, melted
50 g salted butter, melted
For the purée
200 g raspberries
150 g icing sugar
10 g water
For the whipped cream
120 g whipping cream, cold
2 tsp vanilla extract
dark chocolate, finely grated, as needed
FDM73.480SS
FDM73.850SS
Instructions
STEP 1/4
Preheat the oven to 180ºC
Grease a tin and line with parchment paper
Fit the Knife Blade
Add caster sugar, flour, eggs, dark chocolate, unsalted and salted butter into the appliance bowl
Select the Mix preset
Pour the batter into the tin
Bake for 25 minutes at 180ºC
Remove from the oven and let cool
Once cooled, slice into small squares.
STEP 2/4
Clean the appliance bowl and fit the Knife Blade
Add raspberries, 50g of icing sugar and water into the appliance bowl
Select the Puree preset
Strain the mixture through a sieve into a clean bowl and set aside.
STEP 3/4
Clean the appliance bowl and fit the Knife Blade
Add whipping cream, 100g of icing sugar and vanilla extract into the appliance bowl
Select the Puree preset
Select the Puree preset again.
STEP 4/4
Add a small amount of raspberry purée to the bottom of each serving bowl
Divide the brownies between the serving bowls
Drizzle with a little more purée and top with cream
Drizzle with a little more purée and top with grated chocolate.
Serve.