Blueberry Brownies
Our little one loves blueberries so much, and since we had some at home, I wanted to bake something with blueberries. So, why not blueberry brownies?
They turned out really delicious, moist and fudgy, just like brownies should be, with the blueberries in the dough, it makes them even more moist. The mascarpone cream and blueberries are a nice contrast, not only visually but also in taste.
Brownies generally fill you up quite fast, you can’t eat much of them but they are still delicious. On the blog we also have the recipe of delicious pear brownies and rhubarb cheesecake brownies.
- 200 g semi-bitter chocolate
- 200 g butter
- 160 g flour
- 40 g cocoa powder
- a pinch of salt
- 4 eggs
- 200 g white sugar
- 100 g brown sugar
- 150 g blueberries
- 250 g mascarpone cheese
- 150 g yoghurt
- 40 g powdered sugar
- 1 tsp vanilla extract
- 200 g wipping cream (single or double cream)
- 150 g fresh blueberries
- some leaves of mint
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Line out baking tray or baking tin (20 x 30 cm) with baking paper.
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Cut chocolate in chunks.
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Melt chocolate chunks and butter over bain-marie. Stir every now and then.
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Sieve and mix the flour, cocoa and salt.
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Beat the eggs and sugar until light and creamy.
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Stir the chocolate-butter mixture briefly into the egg mixture.
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Fold in the flour.
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Finally, carefully fold in the blueberries.
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Pour into the baking tin and spread evenly.
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Bake in the preheated oven at 180° C for 30 minutes.
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Leave to cool completely.
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Mix the mascarpone, yoghurt, powdered sugar and vanilla briefly.
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Whip the cream until stiff and fold into the mascarpone.
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Spread the cream over the brownies.
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Decorate with blueberries and mint.
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Refrigerate until ready to cut.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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Thank you!
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