Brownies: A Modern Twist on a Classic

21.01.2026

Brownies: A ModernTwist on a Classic

Ingredients for brownies

300 g — sugar
150 g (3 pcs) — eggs
260 g —dark chocolate 70-30-38 Callebaut
150 g — butter 82% Debic
120 g — flour
75 g —cocoa powder EXTRA BRUTE Cacao Barry
6 g — salt

Ingredients for gelified syrup for brownies

200 g — sugar
200 g —mandarin purée Capfruit
30 g —calamansi purée Capfruit
2 g —pectin NH Louis Francois
10 g —extract vanilla Prova Gourmet
50 g — liqueurCointreau

Brownie preparation process

Melt the butter together with the dark chocolate in the microwave, making sure the temperature does not exceed 50°C. Combine the flour with cocoa powder and incorporate into the warm chocolate mixture, mixing thoroughly until smooth.

Whisk the eggs with sugar and salt until lightly foamy, then gradually add to the chocolate base. Pour the finished batter into a prepared baking pan and bake at 200°C for 12 minutes. Allow the brownie to cool completely, then cut into portions and serve.

Syrup preparation process

Combine the mandarin and calamansi purées with sugar, pectin, and vanilla extract. Bring the mixture to a boil and simmer over low heat for 2 minutes. Remove from heat and allow to cool completely, then add the Cointreau liqueur and gently mix.

Serving

Serve the brownie with the gelified syrup, garnish with freeze-dried berries and powdered sugar Cookit. Optionally, add pieces of cheesecake — this decoration enhances both the visual appeal and the flavor profile of the dessert.