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🍰 Raspberry Brownies with Vanilla Ice Cream

774 kcal · 30 min · 4 servings

Ingredients

• chocolate, dark 150 g
• butter 80 g
• eggs 7 pcs.
• brown sugar 75 g
• raspberries, frozen 350 g
• wheat flour, Type 405 50 g
• baking powder 0.5 tsp
• hazelnut kernels, ground 30 g
• organic lemon 1 pcs.
• raspberries, fresh 100 g
• sugar 1 tbsp
• vanilla ice cream 4 tbsp

Instructions

1. 1. Preheat the oven to 175 degrees. Line the baking pan with baking paper.
2. 2. Fill a pot with water and heat it up.
3. 3. Chop the chocolate and butter into large cubes.
4. 4. Place the chocolate and butter in a metal bowl.
5. 5. Place the metal bowl over the hot water.
6. 6. Melt the chocolate and butter slowly while stirring.
7. 7. Place 3 eggs in a separate bowl.
8. 8. Add the cane sugar to the eggs.
9. 9. Beat the eggs and sugar with a hand mixer until creamy.
10. 10. Remove the bowl from the heat source.
11. 11. Let the chocolate mixture cool down slightly.
12. 12. Take 150 grams of thawed raspberries.
13. 13. Add the raspberries to the cooled chocolate mixture.
14. 14. Stir the raspberries into the chocolate mixture.
15. 15. Add the foamy beaten eggs to the chocolate-raspberry mixture.
16. 16. Stir everything together well.
17. 17. Sift the flour and baking powder.
18. 18. Add the sifted dry ingredients to the mixture.
19. 19. Add the grated hazelnuts.
20. 20. Mix everything gently until a dough forms.
21. 21. Grate the lemon zest fresh.
22. 22. Add the lemon zest to the dough.
23. 23. Season the dough with the lemon zest.
24. 24. Pour the brownie dough into the prepared baking pan.
25. 25. Smooth out the dough.
26. 26. Top the dough with fresh raspberries.
27. 27. Bake the brownies for approx. 30 minutes.
28. 28. Place 4 egg yolks in a metal bowl.
29. 29. Add sugar to the egg yolks.
30. 30. Add 200 grams of thawed raspberries.
31. 31. Place the metal bowl over a pot with hot water.
32. 32. Make sure the water does not touch the bowl.
33. 33. Beat the mixture with a whisk until creamy.
34. 34. Make sure the raspberry sabayon does not get too hot.
35. 35. Remove the bowl from the hot water bath immediately.
36. 36. Set aside the raspberry sabayon.
37. 37. Distribute the warm raspberry sabayon onto plates.
38. 38. Place a lukewarm brownie on top of the sabayon.
39. 39. Add a scoop of vanilla ice cream.
40. 40. Garnish with fresh raspberries and mint if desired.

Nutrition per serving

• kcal: 774
• Protein: 11 g · Fett/Fat: 49 g · Carbs: 78 g