Raspberry Brownies with Raspberry Foam
This is probably one of my favorite brownie recipes, and it’s a must-try if you love brownies and have fresh raspberries on hand.
The brownies are dense and slightly moist, with delicious chunks of tart and slightly sweet raspberries, and topped with a soft and creamy raspberry foam. Add more fresh raspberries on top for an incredible visual effect.
Raspberry Brownies with Raspberry Foam
These dense, slightly moist chocolate brownies have delicious chunks of fresh raspberries and a flavored raspberry foam tuft.
Equipment
- baking tray 30×30 cm (12×12")
Ingredients
For the brownie:
- 150 g butter
- 160 g dark chocolate
- 1 tsp vanilla essence
- 250 g sugar
- 3 eggs
- 150 g flour
- 3 tbsp cocoa
- ½ tsp salt
- 200 g raspberries +extra for decoration
For the raspberry foam:
- 1 egg white
- 1 pinch of salt
- 50 g raspberries
Instructions
Brownies:
- Melt the butter and chocolate in a steam bath, then add the vanilla essence.
- Allow the melted chocolate to reach room temperature.
- 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).
- Add the cooled melted chocolate to the foam.
- Sift the dry ingredients (flour, salt and the three tablespoons of cocoa), then fold the cream in, mixing carefully to avoid lumps.
- 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.
- 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:
- 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:
- Let the brownies cool completely, then cut them with a sharp knife into 5-6 cm/~2-inch squares.
- Add a raspberry foam tuft on top and decorate with fresh raspberries. Simple and absolutely delicious!
Notes
Tried this recipe?Let us know how it was!
Related: Raspberry Brownies
Related: Raspberry Lemon Loaf Cake
Related: Raspberry Fig Cake
Related: White Chocolate Panna Cotta w/ Strawberry Sorbet
Related: Mascarpone Brownies with Whipped Cream
