Brownie Cake with Rose Persian Fairy Floss + Strawberries
 
 
A gooey, thick brownie cake, topped with persian fairy floss and berries.
Author:
Serves: Serves 6-8
Ingredients
  • 1 stick (115g) butter
  • 6 oz (150g) dark chocolate (70%)
  • 1 cup (225g) caster sugar
  • ¼ cup (25g) cocoa powder
  • pinch of salt
  • 3 eggs
  • ½ cup (75g) flour
  • Persian fairy floss & berries to serve
Instructions
  1. Preheat the oven to 180C/350F and grease and line an 8 inch springform pan.
  2. Chop the butter into chunks and place into a microwave safe mixing bowl, along with the broken up chocolate. Melt them together in 30 second bursts in the microwave, stirring well between each.
  3. When the butter and chocolate are melted and combined. Add the sugar to the bowl along with the cocoa and salt and stir them in.
  4. Next, add in the eggs and mix them in thoroughly, and finally add in the flour and stir until just combined.
  5. Scrape the mixture into the tin and bake for 30-35 minutes, or until cooked through, but still with a slight wobble at the centre.
  6. Set aside to cool completely in the tin.
  7. When you want to serve, run a knife around the brownie to release it from the tin, and then place onto a platter. Top with a generous mound of fairy floss, and plenty of sliced strawberries or raspberries.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/04/brownie-cake-with-rose-persian-fairy-floss-strawberries.html