@sabsweets: currently obsessed with these strawberry brownies 🍓recipe below 👇 Ingredients 🧈 For the strawberry ganache - 200g strawberries - 150g white chocolate - 50g hot heavy cream - 100g cold heavy cream For the brownies - 200g dark chocolate - 160g butter - 3 eggs - 100g sugar - 100g flour - 1 tbsp unsweetened cocoa powder - A pinch of sea salt Instructions 📝 For the strawberry ganache: Blend the strawberries until smooth. For a smoother texture, you can strain the purée. Melt the white chocolate and place it in a bowl. Pour in the hot heavy cream and mix until smooth. Add the strawberry purée and stir until combined. Pour in the cold heavy cream and mix well. Cover with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight! For the brownies: Preheat the oven to 170°C (340°F). Line a square baking pan with parchment paper. Melt the butter in a saucepan or in the microwave. Add the dark chocolate and stir until fully melted and smooth. In a separate bowl, whisk the eggs and sugar until the mixture becomes pale and slightly thicker. Gradually pour the chocolate mixture into the eggs while whisking continuously. Sift in the flour, cocoa powder and sea salt. Fold gently until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 22-28 minutes, depending on your pan size. The center should still be slightly fudgy. Allow the brownies to cool completely. Spread or pipe the ganache over the cooled brownies. Refrigerate for 30 minutes to 1 hour to allow the ganache to set. Top with small pieces of fresh strawberries, and enjoy!
