Easter brownie verrines with whipped cream

Ingredients

Brownies :

• 2 eggs
• 1/2 cup brown sugar
• 3/4 cup flour
• 5 oz dark chocolate
• 3 oz butter

Whipped cream :

• 3/4 cup cold cream (30% fat)
• 9 oz mascarpone
• 1 vanilla bean (or 1 Tbsp vanilla extract)
• 1/3 cup icing sugar
• Colorful Easter chocolate eggs

Materials

• Our cake pan measures: 5.5x8.5 inches
• Glasses / Verrines
• Electric mixer
• Piping bag with a star tip (optional)

Preparation

• Brownies :
  Melt the butter and chocolate. Mix the eggs and brown sugar. Add the flour and mix well. Finally, add the melted chocolate and butter and mix.
• When the batter is well combined, pour it into a greased cake pan. Bake the brownies in a preheated oven at 350°F (180°C) for 20 minutes.
  
• Remove from the oven and let cool. Cut into small cubes.
• Whipped cream :
  Place the cream in the freezer for at least 15 minutes before use. Whisk the cream with mascarpone, icing sugar, and vanilla until you achieve a creamy and thick texture.
  
• Place the brownie cubes into glasses and cover with whipped cream using a piping bag. Add some colorful Easter eggs.
• Repeat the process according to the size of your glass (see observations at the end of the recipe).
  
• And there you have it: your Easter verrines are ready!

Observations

Verrines: you can use glasses of any size. We recommend using small glasses: we used large ones for visual appeal, but the quantities are a bit large.

Cookware

Attributes

Questions

Photos of members who cooked this recipe