Double Chocolate Walnut Bliss With Vanilla & Strawberry Seduction
Indulgence has a new name — the double chocolate walnut brownie. Rich, fudgy, and packed with intense chocolate flavor, this dessert becomes an unforgettable treat when crowned with creamy vanilla topping and fresh strawberry compote. Whether you’re hosting a dinner party or simply craving something extraordinary, this brownie delivers a luxurious experience from the first bite to the last crumb.
Ingredients
For the Brownie:
- 200g dark chocolate (70% cocoa)
- 100g milk chocolate
- 170g unsalted butter
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup chopped walnuts
For the Vanilla Topping:
- 250ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- For the Strawberry Topping:
- 1 cup fresh strawberries (hulled and halved)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Method of Preparation
Step 1: Prepare the Brownie Batter
- Preheat your oven to 175°C (350°F). Grease and line an 8×8-inch square baking pan.
- In a double boiler or microwave-safe bowl, melt dark and milk chocolate with butter until smooth. Let cool slightly.
- In a large mixing bowl, whisk together sugar, eggs, and vanilla extract until light and fluffy.
- Slowly pour in the cooled chocolate mixture and mix well.
- Sift in flour, cocoa powder, and salt. Fold gently using a spatula until just combined.
- Stir in chopped walnuts.
Step 2: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until the top is set and a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Toppings
Vanilla Cream:
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
Strawberry Compote:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Simmer for 10 minutes until the strawberries are soft and syrupy. Cool before serving.
Garnishment & Presentation
Cut the cooled brownie into elegant squares or rectangles.
Top each piece with a dollop of vanilla cream.
Spoon the strawberry compote generously over the cream.
Garnish with a fresh mint leaf and a chocolate curl or shavings for a refined finish.
Optionally, dust with a touch of cocoa powder or icing sugar for a delicate touch.
Serving Suggestions
Serve slightly warm or at room temperature for maximum fudgy texture. This dessert is best plated individually to highlight its rich layers and toppings.
Recommended Drink Pairings
To elevate the experience, pair with:
Espresso or Café Mocha: The bitterness complements the chocolate richness.
Port Wine or Sweet Red Dessert Wine: Enhances the flavors of the brownie and the fruit topping.
Vanilla Cream Liqueur or Baileys: Echoes the vanilla notes while adding a touch of indulgence.
Chilled Strawberry Iced Tea or Sparkling Raspberry Lemonade: A refreshing non-alcoholic option that pairs well with the fruity elements.
RECIPE COURTESY OF SAROVA PANAFRIC HOTEL, NAIROBI KENYA.
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