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For the batter:
For the topping:
Preheat the oven to 180°C (350°F). Line a baking tray (about 20×23 cm) with parchment paper to prevent the batter from sticking while baking.
Melt the dark chocolate with the butter in a heatproof bowl using a bain-marie or microwave. Stir frequently to avoid burning the mixture.
In a large bowl, whisk the eggs with sugar until the mixture becomes light and fluffy. This helps create a soft, airy brownie texture.
Pour the melted chocolate mixture into the whipped eggs and sugar. Mix until everything is evenly incorporated and smooth in texture.
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
Pour the batter into the prepared tray and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the brownie to cool completely in the tray before decorating. This prevents the whipped cream from melting when applied on top.
Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep the whipped cream chilled until ready to use.
Spread a thin layer of whipped cream over the cooled brownie surface. This gives a light, creamy contrast to the rich chocolate base.
Optionally, melt 50 g of chocolate with 2 tablespoons of oil. Drizzle over the whipped cream using a piping bag or small plastic bag.
Use a piping bag to add small rosettes or dollops of whipped cream evenly spaced across the top of the brownie.
Top each whipped cream rosette with a small drop of your favorite jam. Raspberry, strawberry, or blueberry all work beautifully for a fruity touch.
If desired, garnish with small mint leaves for added color and a fresh flavor contrast. Slice into squares and serve chilled or at room temperature.
