Chocolate brownie, and madagascar vanilla whipped cream.

Moist and tender dark chocolate brownie.


Recipe for 24 Tapas

For the brownie

200 Gr
Dark chocolate
200 Gr
4 Unit(s)
200 Gr
50 Gr
Wheat flour

For the whipped cream

200 Ml
35% whipping cream
20 Ml
Vanilla extract

Preparation time: 25 min

Preheat your four at 350 °F

  • Brownie preparation

    In a double boiler, melt chocolate and butter. Using an electric mixer, mix the sugar and eggs until the ribbon texture (10 min at high speed). Fold chocolate mixture into the egg mix. Finally, stir in flour to the mix. Pour into greased and lined with parchment paper. Bake 30-35 minutes.

  • For the whipped cream

    Put the cream and the vanilla in the mixer and whip it until consistancy. Put it in a pastry pocket with a spline socket.

  • For the platting

    Cut the brownie in squares of 2cmx2cm size and put a little bite of cream on each pieces.

Use a chocolate with 70% and higher cocoa.

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