Transform a snack into a super dessert? In addition to being possible, it’s easy and delicious: we present to you the Chocolate and Strawberry Brownies made with Chocolate Privolat Mini cakes.
Ingredients
- Privolat Chocolate Mini cakes 240 g
- Vegetable oil 150 g
- Strawberries 500 g
- Dark chocolate 350 g
- Nondairy heavy cream 250 g
- Fleur de sel
Preparation
Crumble the Privolat chocolate Mini cakes, put them into a bowl, add the oil and mix until blended well: this will become the base for your delicious brownies.
Pour the mixture into a baking dish and level the surface.
To prepare the ganache without milk, start by breaking up the chocolate and placing it in a bowl. Heat the nondairy heavy cream to just below the boiling point, then pour it on top of the chocolate. Mix quickly with a whip until you obtain a smooth, homogeneous mixture, then let it cool.
Cut the strawberries in half and place them on the Privolat Chocolate mini cake base, with the cut part facing downwards. Add the ganache, spreading it evenly.
Sprinkle the surface with the fleur de sel and let it cool in the refrigerator for 15 minutes. When this time has elapsed, take the brownies from the refrigerator, carefully remove from the dish and with the aid of a sharp knife, cut your Chocolate and Strawberry Brownies into squares.