So this recipe originally started as an idea to create smaller “bite-size” brownies with a difference. Sadly after a quick Googling (!) I found someone else had beat me in creating the concept. Oh well, imitation is the best form of flattery as they say. Brownie Fries or “Fruffles” (a portmanteau of Fries + Truffles) as they appear to be called in some places Stateside have been around for a while. Usually they’re served with a berry compote “ketchup” and yogurt “mayo” but not one to let a chance for experimentation go by I decided to mix up the flavours a bit.
Berry ketchup and yogurt mayo? Oh no, no- not for me! So all aboard the “Flavour train” for a raspberry dipping sauce with fresh and spicy notes thanks to basil and black pepper, paired with rich, creamy and zingy mascarpone dip. Here’s my take on Brownie “Fries” and they’re deep-dipping, lip-smacking good!
185g unsalted butter, cubed
185g 70% cocoa dark chocolate, broken into pieces
275g caster sugar
85g plain flour
1 tbsp Espresso powder
50g dark chocolate chips
50g milk chocolate chips
100g pecans, lightly roasted and roughly chopped
125g 70% cocoa dark chocolate, broken into pieces
125g milk chocolate, broken into pieces
Coarse sea salt to sprinkle
Freshly ground vanilla (Dr. Oetker do a wonderful grater/grinder)
75g fresh raspberries
Handful fresh basil leaves, torn
½ tsp black peppercorns
250g Mascarpone cheese
100ml single cream
1 tsp agave syrup
2 tbsp Yuzu juice
- Set your oven to 180C/gas mark 4 and line a deep 12″x9″ baking tray with baking parchment, or 9” x9” brownie tray (with short dividers removed).
- Melt the butter and chocolate in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat and allow to cool.
- Beat the eggs and sugar until the mixture is thickened and fluffy, then, in a separate bowl, combine the flour and Espresso powder. Fold the cooled chocolate mixture into the egg mixture. Sieve in the dry ingredients, and fold together until just uniform in color.
- Fold in the chocolate chips and chopped pecans until fully incorporated.
- Pour your mixture into the lined tray, or brownie pan, and gently spread to level the surface. Place in the oven for 20-25 minutes, then leave to cool completely in the tin before removing.
- Start by cutting the brownie slab in to 3” wide strips. If you’re using a brownie pan the long dividers will already have done this for you. Next, rotate the strips 90 degrees and cut strips approximately ¾ inch wide. Arrange on a sheet of baking paper with about 1 inch space between.
- To finish, melt the dark and milk chocolates in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat and allow to cool. When cool enough to handle, pour the melted chocolate into a piping bag and snip a small piece from the end to make a fine nozzle.
- Pipe the melted chocolate over your brownie fries so that it drips down over the sides, forming the “batter coating” to your “fries”.
- Leave to cool for about 15 mins then sprinkle lightly with seas salt and grind over fresh vanilla.
- Leave to finally set.
To make the Raspberry “Ketchup”
- In a bowl combine the fresh raspberries, basil leaves, and black peppercorns.
- Using a hand blender, blitz until a fine pulp.
- Pass through a sieve to a bowl below.
- Set aside until serving.
To make the Yuzu “Mayo”
- In a bowl combine the mascarpone cheese, cream, agave syrup and yuzu juice.
- Beat until fully combined.
- Spoon in to a bowl for serving.
- Arrange the brownie fries alongside the ketchup and yuzu mayo.
- Now dip away to your heart’s content!