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Raspberry Brownies with Raspberry Foam
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Raspberry Brownies with Raspberry Foam

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

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 8 servings
Course: Dessert
Cuisine: American, International

Ingredients

For the brownie:
  • 150 g butter
  • 160 g dark chocolate
  • 1 tsp vanilla essence
  • 250 g sugar
  • 3 egg
  • 150 g flour
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 200 g raspberry +extra for decoration
For the raspberry foam:
  • 1 egg white
  • 1 pinch of salt
  • 50 g raspberry

Instructions

Brownies:
    Cup of Yum
  1. Melt the butter and chocolate in a steam bath, then add the vanilla essence.
  2. Allow the melted chocolate to reach room temperature.
  3. 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).
  4. Add the cooled melted chocolate to the foam.
  5. Sift the dry ingredients (flour, salt and the three tablespoons of cocoa), then fold the cream in, mixing carefully to avoid lumps.
  6. 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.
  7. 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:
  1. 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:
  1. Let the brownies cool completely, then cut them with a sharp knife into 5-6 cm/~2-inch squares.
  2. Add a raspberry foam tuft on top and decorate with fresh raspberries. Simple and absolutely delicious!

Notes