100 grams of milk chocolate
110 grams of unsalted butter + butter for greasing
50 grams of flour
100 grams of brown sugar
2 egg yolks
80 grams of white chocolate
10 grams of Raspberry rub
15 grams of freeze-dried raspberries
Pre heated BBQ or Oven at 180 degrees Celsius
Stainless steel grate
Skillet or baking tin
- Set the BBQ or oven to a temperature of 180 degrees Celsius. Place a stainless steel grate to support the skillet.
- Fill a pan with water and set it on the heat; you’ll place the bowl in it. Put the butter and chocolate in the bowl and bring the water to a simmer. Let the butter and chocolate melt slowly. Stir the mixture with a spatula until it becomes a homogeneous mass.
- Now take another bowl and add the eggs. Add the brown sugar and mix it well with a whisk until it forms a smooth mass. Sift the flour into the egg-sugar mixture and stir with the whisk. Add the Raspberry Rub and stir it in.
- Let the chocolate mixture cool slightly before adding it to the egg mixture to prevent it from curdling. Now, while stirring with the whisk, add the chocolate mixture.
- Chop the white chocolate into small pieces. Grease the skillet or a cake tin with butter and add a few raspberries and white chocolate pieces to the skillet or cake tin. Pour the brownie mixture over them. Insert the remaining raspberries and white chocolate pieces.
- Place the skillet or cake tin in the BBQ or oven and bake the brownie for 15 to 20 in the BBQ and up to 30 minutes in the oven. Use a skewer to check if the brownie is still liquid or fully baked; you can eat the brownie while it’s gooey.
Serve, for example, with a scoop of vanilla ice cream or mascarpone and top with more raspberries.