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For the brownie mix flour, cocoa powder and baking powder using Braun’s MQ 7 all-in-one food processor attachment.
Add 150 g sugar, milk and oil and mix into a smooth dough.
Briefly stir in the nuts.
Add the dough to a greased baking tin (24 or 26 cm) strewn with flour.
Bake in a pre-heated oven (circulating air: 150 °C) for approx. 30 minutes (test with skewer). Remove and allow to cool in the tin.
For the raspberry cream finely purée the raspberries using Braun’s MQ 7 blending shaft and pour them in. Optionally strain the purée through a hair strainer.
Whip the cream and cream stabilizer using Braun’s MQ 7 whisk attachment until very stiff.
Carefully fold in the raspberry purée and serve with the brownie.
This recipe was prepared using Braun’s MultiQuick 7 hand blender with its blending shaft, the all-in-one food processor attachment and whisk attachment.
For the brownie mix flour, cocoa powder and baking powder using Braun’s MQ 7 all-in-one food processor attachment.
Add 150 g sugar, milk and oil and mix into a smooth dough.
Briefly stir in the nuts.
Add the dough to a greased baking tin (24 or 26 cm) strewn with flour.
Bake in a pre-heated oven (circulating air: 150 °C) for approx. 30 minutes (test with skewer). Remove and allow to cool in the tin.
For the raspberry cream finely purée the raspberries using Braun’s MQ 7 blending shaft and pour them in. Optionally strain the purée through a hair strainer.
Whip the cream and cream stabilizer using Braun’s MQ 7 whisk attachment until very stiff.
Carefully fold in the raspberry purée and serve with the brownie.
