Brownies with raspberry and mint cream

Raspberry Brownies with Mint Cream: An Irresistible Delicacy

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Who doesn't love a dessert that combines rich chocolate with the freshness of raspberries and the refreshing aroma of mint? This raspberry brownies recipe with mint cream is perfect for any occasion, turning a simple moment into something truly special. Whether you're hosting a party or just want to treat yourself to something sweet, these brownies will bring a smile to your face. Let's get started!

Ingredients needed

For the base:
- 250 g butter (choose a high-fat quality butter for a richer taste)
- 200 g brown sugar (adds a note of caramelization)
- 4 fresh eggs (for a fluffy texture)
- 250 g flour (use white flour for best results)
- 2 tablespoons cocoa (high-quality cocoa for an intense flavor)
- 150 ml milk (preferably whole, for a creamier texture)
- 2 tablespoons instant coffee (Nescafe, for an added flavor)
- 1 packet baking powder (to help the brownies rise)
- 50 ml cherry liqueur (optional, but adds a sophisticated touch)
- Fresh raspberries (about 200 g, for topping)
- A pinch of salt (to balance the sweetness)

For the cream:
- 150 g white chocolate (choose high-quality chocolate, rich in cocoa)
- 150 ml liquid cream (Hulala or any other quality cream)
- 250 g Mascarpone cheese (for a creamy texture)
- 10 g gelatin (to help stabilize the cream)
- 150 ml mint syrup (for a fresh flavor)
- 150 ml whipped cream (to aerate the cream)
- A few drops of green food coloring (optional, for a more vibrant appearance)

For the glaze:
- 150 g milk chocolate (for a delicious contrast)
- 2 tablespoons liquid cream
- 1 tablespoon honey (for a sweet and natural taste)

Preparing the Base

1. Double boiler: Start by placing the butter, brown sugar, cocoa, milk, and the two tablespoons of coffee in a double boiler. Stir constantly until all ingredients are melted and combined. This step is essential for achieving a smooth texture and delicious flavor.

2. Cooling the mixture: Once the mixture is combined, let it cool slightly before adding the cherry liqueur. This will enhance the flavor.

3. Separating the eggs: In a separate bowl, separate the egg yolks from the egg whites. Then, add the yolks one at a time to the chocolate mixture, mixing well after each addition.

4. Incorporating the flour: In another bowl, mix the flour with the baking powder. Add the flour mixture to the chocolate mixture and mix until everything is well combined.

5. Beating the egg whites: Beat the egg whites until stiff peaks form with a pinch of salt. This will help the base become fluffy. Gently fold the egg whites into the chocolate mixture with a spatula, being careful not to deflate the egg whites.

6. Baking: Prepare a 35x22 cm baking tray, lining it with parchment paper. Pour the brownie mixture into the tray and sprinkle the raspberries on top. Bake in a preheated oven at 180°C for 35-40 minutes, until a toothpick inserted in the center comes out clean. If you prefer a thinner base, use a larger tray.

Preparing the Cream

1. Melting the chocolate: In a double boiler, place the white chocolate together with 150 ml of cream. Stir until the chocolate is completely melted and homogeneous. Let the mixture cool, then refrigerate for 2 hours.

2. Hydrating the gelatin: In a small bowl, hydrate the gelatin with a little cold water. This will ensure it dissolves evenly in your cream.

3. Whipping the cream: Whip the remaining 150 ml of cream until it becomes firm.

4. Combining the ingredients: Mix the Mascarpone cheese with the cooled chocolate cream. In another bowl, heat the mint syrup, add the hydrated gelatin (making sure not to boil the gelatin!), and mix well. Let it cool, then gradually add it to the chocolate cream while continuously mixing.

5. Incorporating the whipped cream: Finally, add the whipped cream to the chocolate cream, gently folding it in with a spatula to keep it airy.

Assembling and Glazing

1. Layering: Once the base has completely cooled, pour the mint cream over it, leveling it evenly. You can save some cream for decoration. Place the cake in the refrigerator for another 30 minutes to let the cream set.

2. Glazing: For the glaze, melt the milk chocolate together with 2 tablespoons of cream and the honey in a double boiler. Stir until homogeneous, then pour the glaze over the cake cubes. Use the remaining cream to decorate on top.

3. Final cooling: Let the cake cool for another 30 minutes before cutting it into cubes.

Serving and Suggestions

These raspberry brownies with mint cream are delicious served cold, but you can also try serving them warm, alongside vanilla ice cream or warm chocolate sauce. Additionally, a cup of freshly brewed coffee or mint tea perfectly complements the dessert.

Nutritional Information

Each serving of brownies (1 cube) contains approximately 250 calories. They provide a good source of antioxidants from cocoa and vitamins from raspberries. Additionally, the Mascarpone cream adds a dose of calcium and protein.

Frequently Asked Questions

1. Can I use other fruits? Yes, you can replace raspberries with other berries, such as blueberries or blackberries.

2. How can I make brownies without alcohol? You can omit the cherry liqueur and use vanilla extract for an added flavor.

3. What can I do with the leftover cream? You can use it as a filling for other cakes or as a topping for pancakes or waffles.

4. Can I freeze brownies? Yes, you can freeze brownies without glaze. Make sure to wrap them well in plastic wrap.

These raspberry brownies with mint cream are a true culinary treasure, combining flavors and textures in surprising ways. Don't hesitate to experiment and add your own personal touch. Each bite is an explosion of flavors, and every slice will bring joy to your loved ones. Enjoy!