Chocolate brownie with milk and raspberry

Directions

1. Melt the butter and chocolate together with the milk in a double boiler or in the microwave. ⏱ ≈ 40 min
2. Meanwhile, sift the flour to ensure it is very fine. ≈ 2 min
3. Next, in a bowl, beat the egg whites, yolks, and sugar together using an electric mixer. ≈ 4 min
4. Add the butter and melted chocolate gradually, while constantly stirring, and once that is done, add the flour. ≈ 3 min
5. Mix until a smooth dough is formed. ≈ 4 min
6. Line a baking dish (suitable for the oven) with parchment paper and pour in the dough, leaving a small space around the edges to prevent it from overflowing during baking. ≈ 3 min
7. Evenly distribute the chocolate chips across the entire surface of the baking dish, so that they are partially embedded in the dough and add a touch of acidity to the brownie. ≈ 3 min
8. Place the dish in the preheated oven and bake at 200 °C for 15 minutes. ⏱ 15 min
9. Once cooked, allow it to rest and cool at room temperature. ⏱ ≈ 20 min
10. Finally, cut the melon into 4 x 8 centimetre pieces (or to your preference), and add fresh herbs, cream, or caramel syrup to serve with it. ≈ 8 min