Brownies Topped with Pink Berry Cream

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Satisfy your sweet cravings with our easy-to-make brownies, topped with a tangy layer of pink berry cream. Explore the taste of this dessert with simple ingredients and enjoy the perfect treat for birthdays, celebrations, Valentine’s Day or any time you crave a chocolaty dessert.

These Brownies with Pink Berry Cream are pure joy in every bite. We’ve mixed the finest ingredients—rich dark chocolate, butter, walnuts, mascarpone, and a tangy mixed berry sauce—to create a treat that’s both easy to make and utterly delicious.

Bake them, enjoy the aroma of chocolate and berries, and be prepared for friends begging for the recipe. Treat yourself to extraordinary desserts with our Brownies Topped with Pink Berry Cream—because life is too short for ordinary treats!

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Why you’ll love this recipe

You’ll love these easy Brownies Topped with Pink Berry Cream. They take just 30 minutes to prepare and 25 minutes to bake, resulting in a rich chocolate base with a delightful berry cream topping.

Perfect for any occasion, these brownies are versatile—great as a snack, a mid-day treat, or a crowd-pleasing dessert. With simple ingredients and an irresistible combination of flavours, they’re sure to be a hit with everyone in the family.

Make these easy chocolate brownies, then check out more chocolate dessert recipes.

Ingredients

Eggs: I always use fresh eggs at room temperature, ensuring they mix evenly in my brownie batter.

Sugar: Creaming sugar with butter until it’s light and fluffy creates a soft, airy texture.

Salt: Adding a pinch of salt improves the overall taste of my chocolate berry brownies.

Butter: I prefer using unsalted butter, softened to room temperature, for easy mixing and even distribution.

Dark Chocolate: Choosing high-quality dark chocolate with at least 40% cocoa ensures a rich, deep taste. Melting it gently and adding it warm helps it blend smoothly into my fudgy brownies.

White Flour: Sifting plain white flour keeps my baked brownies light and fluffy.

Nuts (Walnuts or Hazelnuts): Finely chopping and lightly toasting nuts add texture and enriches the taste of this chocolate dessert.

Mascarpone: Softening mascarpone at room temperature ensures it mixes smoothly into my fillings and desserts.

Double Cream: Whipping double cream to stiff peaks before folding it into mixtures adds a light and airy texture.

Powdered Sugar: Sifting powdered sugar ensures smooth frostings and fillings for my simple desserts.

Vanilla: Using vanilla extract or fresh vanilla beans adds a rich aroma.

Mixed Berries Sauce: Cooking frozen mixed berries gently with brown sugar and cornstarch creates a sweet and tangy sauce, perfect for drizzling over my chocolate berry-favoured brownies.

Decoration: Grating chocolate, chopping nuts, or using candied orange peels enhances the visual appeal and enriches the taste.

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Substitutions

Eggs: Instead of whole eggs, you can use flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds + 3 tablespoons of water per egg) for an egg-free option.

Sugar: You can substitute granulated sugar with coconut sugar, brown sugar, or a sugar substitute like stevia or erythritol for a lower glycemic index.

Butter: Substitute butter with equal parts of margarine or vegetable oil for a dairy-free option. Coconut oil can also be used.

Dark Chocolate: If you prefer milk chocolate or white chocolate, they can be substituted for dark chocolate. Ensure they have similar cocoa percentages for best results.

White Flour: To make the recipe gluten-free, you can use a gluten-free flour blend or almond flour. Buckwheat flour can also add a nutty hint.

Nuts (Walnuts or Hazelnuts): Use almonds, pecans, or macadamia nuts instead of walnuts or hazelnuts. Ensure they are chopped to a similar size for even distribution.

Mascarpone: Replace mascarpone with cream cheese or Greek yoghurt for a tangy twist.

Double Cream: Heavy whipping cream can be used instead of double cream. Ensure it’s whipped to stiff peaks for a light texture.

Vanilla: Vanilla extract can be substituted with almond extract, peppermint extract, or maple extract for different hints.

Mixed Berries Sauce: Use fresh berries instead of frozen ones for a different texture. Adjust the amount of sugar based on the sweetness of the berries.

Decoration: Replace grated chocolate with chocolate shavings or cocoa powder for a different visual effect. Use toasted coconut flakes or chopped dried fruit instead of nuts for a varied topping.

Craving more sweets?

Check out our 32 Tasty Dessert Recipes That Anyone Can Make, perfect for any occasion.

RECIPE

INGREDIENTS

For the Brownie:

• 4 whole eggs
• 200 g sugar
• ¼ teaspoon of salt
• 250 g butter (with at least 80% fat)
• 200g dark chocolate (min 40% cocoa)
• 200g white flour
• 200 g large chopped walnuts (or a mixture of hazelnuts)

For the Cream:

• 250 g mascarpone (Philadelphia or similar)
• 100 ml double cream
• 50 g powdered sugar
• Vanilla (core of ½ pods or 1 sachet of vanilla sugar)
• 200 gr mixed berries sauce made from:
  • 5 tbsp brown sugar
  • 2 tbsp cornstarch
  • 300 gr mixed frozen berries (see method below)

For Decoration:

• Grated chocolate, nuts, pistachios, candied orange peels, etc.

INSTRUCTIONS

Making the Brownie:

• Preheat your oven to 170C/338F/Gas mark 3.
• Melt chocolate and butter using a bain-marie, then set aside.
• In a bowl, mix eggs, sugar, and salt until tripled in volume and become light in colour.
• Add the chocolate sauce and whisk until incorporated.
• Add the nuts, then the flour, and mix well until you have a homogeneous batter.
• Transfer the batter into a 30x20cm pan with tall edges, lined with parchment paper.
• Bake for 25 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean.
• Cool the cake in the tray.

Making the Berry Sauce:

• Place all ingredients in a pan and cook over low-medium heat.
• Stir until the sauce is thick, and the sugar is melted.
• Leave to cool until it reaches room temperature.

Making the Cream:

• Add cheese, sugar, and double cream in a bowl and mix until soft peaks form.
• Add in the berry sauce and mix.

Setting the Cake:

• Cover the brownie with the berry cream.
• Decorate with your favourite toppings.

Refrigerate for up to 3 days if needed.

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Storage and leftovers

Storage: Keep brownies with berry cream topping in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

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