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Chocolate Brownies with Raspberry Ganache

Indulge in these warm, bittersweet chocolate brownies paired with a tangy raspberry ganache, creating a luxurious dessert perfect for any occasion.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 200 grams dark chocolate Melted
  • 150 grams butter Melted
  • 150 grams sugar
  • 3 pieces eggs
  • 100 grams flour
  • 1 pinch salt
Raspberry Ganache
  • 200 grams white chocolate Chopped
  • 100 milliliters full cream Heated
  • 50 grams raspberry puree Fresh is recommended
  • a few pieces edible flowers For decoration

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. Melt the dark chocolate with the butter in a double boiler.
  3. Add the sugar and mix until well combined.
  4. Incorporate the eggs one by one, mixing well after each addition.
  5. Add the flour and salt, mixing until just combined.
  6. Pour the batter into a square mold lined with baking paper.
  7. Bake for 20 minutes, then let cool completely.
Making the Ganache
  1. Heat the liquid cream until boiling.
  2. Pour the hot cream over the chopped white chocolate.
  3. Mix until a smooth texture is obtained.
  4. Add the raspberry puree and mix again until combined.
Assembly
  1. Pour the pink ganache over the cooled brownie.
  2. Place in the refrigerator for at least 4 hours for the ganache to set.
  3. Cut into regular squares and decorate with edible flowers.

Notes

Serve at cool room temperature for a silky ganache. Refrigerate in an airtight container for up to five days. Allow to sit at room temperature 15-20 minutes before serving.