A light blackberry mousse, dotted with blackberries, on a rich chocolate base specked with nuts. Perfect for fall… ah who am I kidding? Perfect for any day of the year! Don’t be fooled by the fruit aspect, these beauties are filling. I prefer creating a 15cm square from this (eating the leftovers as I go), which would cut off the dryer sides of the brownie base and have each piece be equally perfect. But it would create leftovers, so this is the recipe for the full 20cm square.
For the brownie base:
- 100gr soft butter
- 100gr bitter chocolate, 80% or more
- 2 medium eggs
- 80gr sugar
- 1/2 tsp vanilla extract
- 60gr flour
- pinch of salt
- 80gr pecans, halved
For the blackberry mousse:
- 125gr blackberries, thawed if frozen
- 25gr sugar
- 1.5 sheets gelatin (2.5gr total)
- 1 tbs very hot water
- 100ml heavy cream
- 75gr blackberries, thawed if frozen
Makes a 20x20cm cake, 18 small pieces.
For the brownie base:
Line a 20cm square baking tin with parchment paper, all the way to the top.
Melt the butter and chocolate together. While the chocolate cools, weigh your other items. If you won’t allow the chocolate to cool, the eggs will become scrambled eggs once you add the chocolate.
Cream together the eggs, sugar and vanilla until light and fluffy.
Combine the flour, salt and nuts.
Mix the chocolate-butter mixture in with the fluffy egg-mixture until combined well, then mix in the flour and nuts. Spread the batter out in the deep baking tin.
Bake for 13-15 minutes on 180°C.
Test the brownies, they should not be liquid, but the inside should be gooey and stick to the wooden skewer you stick in. When you think they need a minute or two more, don’t put them back as you are likely to overbake them. You want the center to remain moist, so remember that they do somewhat continue to cook when you remove them from the oven.
Place the brownie at the base of a 5cm tall 20cm square pastry ring.
For the mousse
Soak the gelatin sheets in cold water.
Puree the blackberries with the sugar. Whip up the cream.
Squeeze out the gelatin and dissolve it in the hot water, stir this into the blackberry puree. Fold the whipped cream into the blackberry puree. Fold the remaining blackberries into the mousse.
Spread the mousse over the brownie base. Leave to set.
Cut into 9 equal squares, then halve each square diagonally, creating triangles.
Top with some fresh blackberries to serve.