Recipe: Bake The Perfect Meringue Kissed Blackberry Brownies

If like us, you are not ashamed of your sweet tooth, then you’ll certainly fall in love with this delicious recipe from The Polker Dotter. Picture perfect, these decadent Meringue Kissed Blackberry Brownies will delight the taste buds!

The inspiration for this recipe… with a combination of blackberry and brownie was inspired by the pastel pink, purple and chocolate tones appearing in this season’s distinctive Marimekko Unikko print. Styled with white anemones for a touch of sophistication, these brownies are a special treat for a special collection.

Ingredients

Blackberry Brownies

100g unsalted butter
100g good-quality dark chocolate
100g (1/2 cup, firmly packed) brown sugar 75g (1/3 cup) caster sugar
2 large eggs, at room temperature
150g (1 cup) plain flour, sifted
3 tbsp dutch-process cocoa, sifted
1/2 tsp baking powder, sifted
1⁄4 tsp fine sea salt
24 fresh blackberries (approx. 200g)
30 meringue kisses, to decorate

Blackberry Cream Cheese Frosting

120g cream cheese
60g unsalted butter, softened 180g icing sugar
50-60g fresh blackberries

Chocolate Drizzle

50g good quality dark chocolate
25g unsalted butter

Instructions

Blackberry Brownies

  1. Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole 5cm mini cheesecake pan (or mini brownie or cake pan).
  2. Melt butter and dark chocolate in small saucepan on low heat until smooth, then set aside to cool for 10 minutes.
  3. Beat eggs and sugars until pale and smooth, then pour in melted chocolate mixture until combined.
  4. Sift together flour, cocoa, baking powder and salt, then add sifted dry ingredients to batter while beating on low speed, until mixture is smooth. Take care not to overmix.
  5. Divide mixture equally between cake pan holes, then place one blackberry into the centre of each brownie. Reserve the remaining 12 blackberries to decorate.
  6. Bake for 17-18 minutes or until cake springs back and a cake tester comes out with moist crumbs. Allow to cool 10 minutes in pan, then turn out and cool completely on a wire rack.

Blackberry Cream Cheese Frosting

  1. Blitz blackberries in a food processor, then press through a sieve to achieve a smooth blackberry puree.
  2. Beat butter and cream cheese until smooth and well combined, then add sugar and beat until light and fluffy.
  3. Slowly add blackberry puree slowly until frosting is pale purple and fluffy. You may not need all the puree to achieve the desired texture.
  4. Place frosting in a piping bag fitted with a large round nozzle (10-15mm) for ease when assembling.

Chocolate Drizzle

  1. Melt chocolate and butter together, then place in a piping bag with the end snipped off (2-3mm hole) for easy drizzling.

Assembly

  1. Place brownies upside-down on serving plate, then pipe with frosting and chocolate drizzle.
  2. Decorate with 2 meringue kisses and 1 blackberry per brownie, then crush remaining meringue kisses and sprinkle on top for extra texture and aesthetics.

Enjoy!

Find this and other amazing recipes at The Polker Dotter.

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