Raspberry Brownie

Name: Raspberry Brownie
Ingredients: 250 g Water; 100 g Raspberry puree; 10 g aroma paste raspberry compound; 65 g Sunflower oil; 1000 g Brownie mix; 200 g Silvia egg white powder; 250 g decorgel plus chocolate

This Raspberry Brownie is a delicious treat that combines the rich taste of chocolate with the freshness of raspberries.

This recipe is featured in the masterclass 'Valentine's Pastry | Powered by Dawn' with Kiki Suijkerbuijk on January 18, 2021.

Ingredients

250gWater

65gSunflower oil

1000gBrownie mix

250gdecorgel plus chocolate

100gRaspberry puree

10garoma paste raspberry compound

200gSilvia egg white powder

Preparation

Mix all ingredients for 2 minutes with a paddle attachment in the planetary mixer on low speed.
Scrape down the sides and mix for another 2 minutes on the highest speed.
Bake for about 20 minutes in a convection oven at 160 degrees.
Heat the decor gel once the brownie has cooled and pour it over the brownie.
Briefly freeze the brownie before cutting, then cut to the desired size.

Whip the Silvia egg white powder and raspberry puree with a stand mixer on the highest speed until a firm foam forms.
Then fold the flavor paste through it in a marbled pattern.
Spread this over the pieces of brownie and optionally decorate with chocolate decorations.