Tonka brownie, baked in the Black Star pan, with marinated strawberry & mint salad

01. June 2016


Black Star / Oven: Ø frying pan 19 cm / For 2 persons
 

Ingredients for the brownie batter

  • 150 g good quality dark chocolate (60%)
  • 75 g butter
  • 75 g sugar
  • 3 eggs, size M (room temperature)
  • ¾ tbsp flour
  • Pinch of fleur de sel
  • ¼ Tonka bean, freshly grated
  • A little butter for greasing the pan


Ingredients for the strawberry salad

  • 250 g fresh strawberries
  • 2 tbsp orange juice
  • 2 tbsp Grand Marnier
  • 1 tsp icing sugar
  • Fresh mint leaves
  • A little icing sugar to serve


Preparation

Chop the chocolate and melt gently together with the butter in a bain marie. Allow to cool slightly.

Add the sugar, a pinch of fleur de sel and the grated Tonka bean and stir well into the melted mass of butter and chocolate.

Whisk in the eggs thoroughly, one by one.

Finally, mix in the flour and then pour the batter into the greased pan.

Preheat a fan oven to 170°C and bake for 15-17 minutes – this will ensure the brownie remains beautifully moist.
 

Preparation strawberry salad

Wash and hull the strawberries and chop into small pieces.

Wash and chop the mint leaves.

Mix the orange juice and the Grand Marnier with the icing sugar, and add to the strawberries together with the chopped mint leaves. Marinate in the fridge for 10 minutes.
 

To serve

Dust the brownie in the pan with icing sugar and serve with the marinated strawberry salad and a few extra mint leaves.


www.trickytine.com

Tonka brownie, baked in the Black Star pan, with marinated strawberry & mint salad
* incl. VAT, plus shipping