2020-08-13 / test@t
Brownie with dark chocolate and black currant
Chocolate brownies are almost black anyway. But we decided to enhance the color by adding black currants to the dough. With the help of black currant, by the way, you can "blacken" any baked goods.
- 400 g black currant (can be frozen)
- 200 g of black (80-85% cocoa) chocolate
- 125 g butter + more for the mold
- 2 large eggs
- 250g dark brown muscovado sugar
- 130 g flour + more for the form
- 1 tsp vanilla extract
- 1 tsp baking powder
- a pinch of sea salt
STEP-BY-STEP COOKING RECIPE
Preheat oven to 170 ° C. Brush with butter and flour on a 30 cm square dish.
Melt the butter and chocolate cut into small pieces in the microwave or water bath.
Beat eggs, sugar and vanilla with a mixer until fluffy. Stir in the chocolate with a spatula. Toss gently with flour, sifted with baking powder and salt.
Add currants (if fresh, cut off the branches with nail scissors, if frozen - do not defrost) and mix gently.
Place the dough in the prepared pan and tap it on the table to remove unnecessary air bubbles. Place in the center of the oven and bake for 30–35 minutes. The inside of the brownie should remain moist. Cool completely before serving. Serve with black coffee.