Chocolate Brownies with Berries

For the chocolate brownies with berries, first preheat the oven to 180 degrees top and bottom heat and line a baking tray with baking paper. Break both types of chocolate into pieces and melt them together with the butter in a saucepan over low heat.

For the brownies, mix the eggs with the sugar and salt until a light yellow mixture is formed. Add the melted chocolate-butter mixture and stir it in. Mix the flour with the cocoa and baking powder and quickly stir into the mixture. Spread the brownie mixture evenly on the baking sheet and bake in the oven on the second rack from the bottom for about 25 minutes. (There should still be some batter on the stick when you test it) Remove the baking sheet from the oven and let the brownies cool completely.

For the filling, whip the Guma Pâtisserie Cream with the elderflower jelly (or optional powdered sugar) for about 4 minutes until stiff. Wash the berries and pat dry.

Either pipe the cream onto the brownies with a piping bag or use a palette to spread it evenly and smooth it out. Spread the berries on the cream as desired and serve the chocolate brownies with berries.

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