1/2 cup (or 1 stick) of unsalted butter, cut in large pieces
170 grams of bittersweet chocolate, chopped
1 1/2 cups of sugar
3 large eggs
1/4 cup of unsweetened cocoa powder
1/2 teaspoon of salt
1/2 cup plus 2 tablespoons of all purpose flour
For decoration:
Raspberries
1/2 cup of cream 35% & a little bit of icing sugar in order to make a consistant whipped cream
DBrownies
Preheat oven to 350°F.
Melt butter and chocolate in a bowl that has been set over a pot of simmering water. Stir until smooth & everything is completely melted. Remove from the heat.
Whisk in the sugar, then the eggs (one at a time), until everything is combined.
Whisk in the cocoa and salt (sifted) until combined.
Finally, fold in the flour (sifted) until combined.
Dividing the mixture evenly, fill the mini cups with batter (3/4 full).
Bake the brownies for 15-20 minutes. To verify your brownies after 15-20 minutes (verifying every five minutes after that) insert a toothpick in the middle and see if it comes out with only a few pieces of moist crumbs attached. When this consistency is achieved, remove from the oven and let cool before decorating.
Whipped cream
In a stand mixer, add 1/2 cup of cream 35% and let whisk until soft peeks form.
Add in a little icing sugar until the peeks stay in place, in order to keep it's shape when piping.
