Anyone who knows me knows how much I love a combination of sweet and sour. In this brownies recipe I bring you this combination in all its glory!
Yield: 24 brownies
Preheat oven to 325 degrees Fahrenheit. Line your baking pan with Gefen Parchment Paper.
Melt the chocolate together with the butter in a microwave, bain-marie or double boiler, stirring into a smooth, uniform mixture.
Add the brown sugar, eggs, orange liqueur, orange zest, and stir.
Add the flour and mix until smooth.
Pour into the baking pan and bake for 25-30 minutes, until the top layer forms a crust and is firm to the touch. Cool well in refrigerator.
Place the berries, cream and sugar into a small pot and bring to a boil.
Place the cubes of butter and white chocolate into a tall, thin container. Pour the fruit mixture over it and mix with an immersion blender.
Pour the cream over the refrigerated brownies and transfer to the freezer for an hour. Cut into even squares. Brownies can be kept in the refrigerator for up to a week, or in the freezer up to two months.