Mulberry Brownie Recipe
With the arrival of black mulberry season, it is time for black mulberry recipes. I love black mulberry, but I love black mulberry desserts even more than black mulberry itself. I make desserts that come to my mind from fresh in the summer and frozen in the winter. I think brownie is one of my favorites. I believe that black mulberry pairs very well with cocoa. The irresistible taste of sweet and sour...
If you like the sticky consistency of brownie and the softness of fruit in such desserts, I am sure you will love this recipe. You can add flavor to its taste by serving it with a scoop of vanilla ice cream, especially on hot summer days.
What changes can be made to the recipe?
You can also use other fruits such as blackberry, cherry, raspberry instead of black mulberry. You can use milk or dark chocolate. When you use dark chocolate flavor will be felt more intensely.
Keep in mind!!!
- In recipes that use sugar, always adjust the amount of sugar to your taste.
- When you take the brownie out of the oven, it will rise like a cake, but it will deflate as it waits. This is necessary for normal and brownie consistency.
- Thick yoghurt is not strained yoghurt. It is the waterless, thick consistency part of regular yogurt. If your yogurt is too watery, it may be good to increase the amount of flour a little.
Enjoy the recipe...
- 3 eggs,
- 1 cup of sugar,
- 100 g of butter,
- 80 g of chocolate,
- 1 cup of plain yogurt,
- 1 cup of flour,
- 3 tablespoons of cocoa powder,
- 1/2 tsp of baking powder,
- 1 cups of frozen black mulberries.
- Cream together the eggs and sugar until frothy and white,
- Melt butter and chocolate together and add into the egg mixture and beat well,
- Add yogurt and beat,
- Add cocoa powder and beat,
- Add into the flour and baking powder and beat until lump free,
- Add into the mulberries and mix,
- Pour the batter into a 21x36 cm greased baking dish,,
- Bake at 180 C degrees until the toothpick comes out clean.