Brownie with fresh vanilla cheese cream

Sometimes you wonder what kind of sweet you can easily or quickly make for friends or family... or for yourself. Some of you mentioned that you are not so much familiarized with preparation of creams and asked me to make videos as such... I am working on it. But right now I will present you a simple recipe, that you can decorate the way you want and for sure will appreciate with coffee or after lunch. A little piece of it is really something... delicious!

Brownie with fresh vanilla cheese cream
For: 6 -7 persons
Preparation time: 15'
Baking time: 20' 
Waiting time: 30'


Ingredients
For brownie:
(brownie recipe by Stelios Parliaros, incredible recipe never missed)
300gr chocolate 55%
160gr butter (lurpak/president type)
4 medium eggs
250 gr sugar
200 gr flour for all purposes sifted

For the cream:
300 gr mascarpone cheese
30 gr powder sugar
150 gr fresh cream (liquid)
1 tea spoon fresh vanilla grains
(if you can't find vanille grains, you may buy fresh vanilla beans. Cut along the middle of the bean and with a knife clear the content of the bean and use it accordingly to the recipe as follows)

Ideas for decoration:
Icing bag and nozzles of your choice (you see mine at this recipe)
Nuts (November is the season)
Possibly raspberries or cherries 
Powder sugar and cocoa powder

Baking brownie:

• Put in the mixer the eggs and the sugar and start beating them in medium speed until they are finely raised.

• At the same time put in "bain marie" the chocolate in chops with the butter to fully melt in medium temperature as well.

• Preheat the oven to 180 deg. (Celcius, resistances). Once the eggs and the sugar are raised fluffy and colored white, release from the mixed and gently pour the chocolate mixture (little by little not once)  to the eggs and mix until all ingredients are well incorporated and turn to brown color.
  

Pour at the end little by little the sifted flour to the mixture and mix gently until the flour is well incorporated but as well is slightly thick.

(With the help of a little spatula or spoon you try to cover the edges of your dish with as much content as possible, in order to get a rectangular or square like in the page below)

• For this particular recipe I used a square dish. I put inside baking paper all along of it. I do this because this particular type of cake will stick to the dish and you will not be able to release the baked content and consequently or possibly you will fail the final result. For this recipe I don't recommend the use of silicon dish. 
• Put in the oven and bake not more than 20 minutes. The purpose is to keep a moist brownie.Then withdraw from the oven and leave it outside for half an hour to reach the room temperature.

Preparing the cream:

In the meantime you may prepare the cheese cream. Put in a bowl the cheese cream and beat slightly so that the cheese becomes soft. This procedure enables a better mixture of all ingredients. Add the powder sugar and incorporate by beating with a hand mixer for 30 seconds. While using the mixer incorporate the fresh cream little by little and continue to beat until you have a stable cream made. Finally spread to the mixture the vanilla crops and continue beating until the whole mixture gets in its content little black spots. Cream is ready. Put in the fridge for 30 minutes to be then ready to spread it in your brownie.

Decorating:

There are many ways to decorate a sweet, always based on your inspiration and imagination. Very easy to handle an icing bag you may use nozzles that you like, even simpler ones and make with your cream various designs.

While you cut symmetrically the edges you will be able to have a square or rectangular shaped sweet. My sweet was bigger than the plate to use so I thought of different ideas to decorate. The edges cut haven't been thrown but used as you will see below in the same sweet.

You may spread some nuts, even grilled almonds in pieces, some fruits, spread a combined powder of sugar and cocoa and make your plate not only tasty but cute... a pastry shop result!

Tips:

• When I have to use mixer I always take out of fridge the eggs, the cheese cream or the butter. I recommend all three ingredients that you are about to use in the recipe, to be off your fridge for at least 20-30 minutes.
• Baking paper can be very useful in the kitchen. Different uses that you possibly will see in my next videos or recipe analytical photos. A good quality of baking paper can facilitate your works and provide you the good result.
• This is a general tip: while using first material, be sure that you use standard ingredients each time. Especially when you deal with sugar and flour once you use a specific brand or quality and you are satisfied, make sure that you have it as first choice always in your super market list. This doesn't mean of course that you can't experiment with other brands. Same as for butter, especially concerning the taste of it.
• Chocolate as mentioned in other recipes should be of good quality: it mixes better with other ingredients like butter and fresh cream but gives a brilliant taste to your pastry. In some recipes you could use different kinds of chocolates that you might find in the super market.

Would you say no to this piece???

Thank you all for being there,

Waiting for your comments,

Love

Les Delices d' Eleni