Brownie mini Törtchen mit Schokocreme & Himbeeren
Delicate mini brownies topped with rich chocolate cream and fresh raspberries, perfect for any dessert table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 3 eggs
- 100 g flour
- 1 pinch salt
- 250 ml heavy cream
- 100 g mascarpone
- 200 g raspberries
Instructions
- Preheat the oven to 180°C (350°F).
- Melt the chocolate and butter together in a heatproof bowl.
- Whisk in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour and salt until just blended.
- Pour the mixture into a lined muffin tin.
- Bake for 20 minutes or until the tops are firm.
- Let cool completely.
- Whip the cream and fold in the mascarpone to make the chocolate cream.
- Top each brownie with the chocolate cream and fresh raspberries.
Notes
- For extra flavor, add a touch of vanilla extract to the chocolate cream.
- Serve with additional raspberries for decoration.
- Store leftover brownies in an airtight container.
Nutrition
- Serving Size: 1 mini brownie
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg
Find it online: https://rezeptfreund.de/brownie-mini-tortchen-mit-schokocreme-2/