And here’s my Easter contribution! What do you mean it’s not yellow and Eastery? It has 5 eggs in it for Pete’s sake!

It was time to challenge myself: I wanted to see if I could come up with a recipe that would at least measure up to the Raspberry Cheesecake Brownies I did last year. Only this time I went for a more cakeish version, if that makes sense? They’re not really brownies, but it’s also not cake. It’s somewhere in the middle.

Whatever you want to name them, they’re delicious! Boring terminology, I know, but how can I describe a delicious food without using delicious, yummy or even sounding trite?

Ever had strawberries with whipped cream? Okay, stop rolling your eyes, I get it. No need for details. Now add some chocolate and triple-cream to the equation. Like that mental image? Okay then, follow me!

Ingredients:

3 oz salted butter 
6 oz dark chocolate
5 large eggs
1 cup sugar
1 tsp baking powder
2/3 tsp vanilla extract
1/2 tsp salt
1 cup + 4 tbsp flour
8 oz mascarpone 
fresh strawberries
4 tbsp confectioners sugar

Directions:

Place the butter and chocolate in a sauce pan and pour in 2/3 tsp vanilla extract.

Melt over low heat while continuing to stir. Oh, and try not to eat it by the spoonful like I did, okay? Repeat after me: I am not Willy Wonka!

Transfer the melted chocolate to a big bowl, dump one cup of granulated sugar in there and crack 4 large room-temperature eggs over the bowl. Looks kinda freaky, doesn’t it?

Mix until you end up with a smooth concoction.

Add 1/2 tsp salt (or 1 tsp if you used unsalted butter), 1 tsp baking powder and 1 cup + 4 tbsp all-purpose flour. Which I didn’t sieve this time because I’m a bit lazy. It worked out fine. Stir just until it’s blended.

Mascarpone heaven. Gah, I love that stuff. Add 1 large egg to the (room-temp) mascarpone, add 4 tbsp confectioners sugar and beat until fluffy.

I opted for strawberries but I’m sure you can do this with a variety of fruits. This was a quart. I wanted them to completely blend in, so I’ve cut them in four.

Now let’s get to it.

Pour half the brownie cake batter into a non-stick pan (I’ve used a 7×11, but a slightly bigger one will work as well, mine was jammed!). Top with the mascarpone.

Add your fruit. Or go for a few tbsp strawberry jam—I think that will be delicious as well.

Top with the remaining batter and gently spread it out.

Bake in a preheated oven at 350F (175C) for 50 minutes, until a toothpick stuck in the center comes out clean. Let it cool on the rack for at least 2 hours before cutting it into pieces.

You know what this is gonna to taste like, don’t you? Chocolate with mascarpone all seeped into the cake, topped off with the sweetness and slight tang of fresh strawberries. How horrible! Yuck. Garnish with a little whipped cream and more berries. Oh boy!

Happy Easter everyone!

Kay’s Recipe Card

Click here for printable size.