Strawberry and cream cheese brownie

Name: Strawberry and cream cheese brownie
Ingredients: 120 g butter; 5 g butter for the pan; 160 g dark chocolate; 100 g powdered sugar; 3 large eggs; 100 g flour; 20 g black cocoa; 1/8 teaspoon salt; 250 g mascarpone; 1 egg; 8 g flour; 3 tablespoons sugar; 1 teaspoon vanilla extract; 200 g fresh strawberries

Dessert - Strawberry and cream cheese brownie by Delia H. - Recipia

The strawberry and cream cheese brownie has a light chocolate base, marbled with mascarpone and topped with baked fruit. Once cooled, the base stays tender and the strawberries soften a little in the oven; the cream cheese shows up in white streaks in every slice. I prefer it cold, after the cream has set well. Prep: 25 minutes. Cook: 40 minutes. Rest: 120 minutes. Total time: 185 minutes. Servings: 8. Approximately 525 kcal and 8 g protein per serving.

Ingredients

For the base

120 g butter
5 g butter for the pan
160 g dark chocolate
100 g powdered sugar
3 large eggs
100 g flour
20 g black cocoa
1/8 teaspoon salt

For the cream cheese filling

250 g mascarpone
1 egg
8 g flour
3 tablespoons sugar
1 teaspoon vanilla extract

For the topping

200 g fresh strawberries

Preparation

1. Preheat the oven to 180 °C. Line the pan with parchment paper or use a silicone pan greased with 5 g butter, as I did. 2. Put 120 g butter, 160 g dark chocolate broken into pieces and 100 g powdered sugar in a heavy-bottomed saucepan. Keep over low heat for 5 minutes, until melted and smooth. 3. Let the mixture cool a little, then stir in the 3 egg yolks one at a time, mixing after each addition. 4. Mix 100 g flour with 20 g black cocoa and gently fold them into the chocolate mixture. 5. Beat the 3 egg whites with 1/8 teaspoon salt for 3-4 minutes, until you have a glossy meringue. 6. Fold the egg whites into the chocolate mixture with broad strokes from the bottom up, then pour the batter into the pan. 7. Mix 250 g mascarpone with 1 egg, 8 g flour and 3 tablespoons sugar until smooth. Add 1 teaspoon vanilla extract. 8. Spoon the cream over the batter in several places and gently run the tip of a sharp knife through it to create a marbled effect. 9. Wash 200 g strawberries, remove the leaves and arrange the fruit here and there over the cream. 10. Bake for 30-35 minutes at 180 °C, until a toothpick comes out without any raw batter on it. 11. Let the cake cool in the pan for about 2 hours, then slice it.

Notes

I serve it with black coffee. Plain dark chocolate, without filling, melts evenly and keeps the chocolate flavour in the base. Choose firm strawberries and dry them well after washing; very ripe, soft ones release more juice as they bake, and large fruit can be cut in half. Cooling the chocolate is the step that's easy to rush: add the egg yolks only when the mixture is warm, not hot. Wipe the knife blade between slices so the cream streaks don't spread over the base. Once cooled, keep the cake covered in the fridge for up to 3 days. For a tarter note, swap the strawberries for 200 g raspberries and arrange them on top of the cream in the same way. Contains gluten, dairy and eggs.