Danish Flødebolle Brownies (Flødebolle-brownies)
Flødebolle brownies combine two Danish favourites in one seriously indulgent dessert.
A rich, dark chocolate brownie is topped with the soft, fluffy marshmallow-style foam traditionally used in Danish flødeboller, then finished with melted dark chocolate and freeze-dried raspberries.
Sometimes combining two delicious things really does make something twice as good — and this is definitely one of those times.
Ingredients
Brownie
- 250 g (8.8 oz / 1 cup + 2 tbsp) butter
- 150 g (5.3 oz) dark chocolate, chopped
- 4 eggs
- 250 g (8.8 oz / about 1¼ cups) sugar
- 150 g (5.3 oz / about 1¼ cups) all-purpose flour
- 3 tbsp cocoa powder
- ½ tsp coarse salt
Flødebolle Foam
- 75 ml (5 tbsp / about 75 g) egg whites
- 1 tbsp sugar
- 125 g (4.4 oz / about ⅝ cup) sugar
- 60 g (2.1 oz / about 3 tbsp) glucose syrup
- 50 ml (3 tbsp + 1 tsp) water
Decoration
- Melted dark chocolate
- Freeze-dried raspberries
Instructions
1. Make the Brownie
Preheat the oven to 175°C (350°F).
Line a rectangular baking tin, approximately 20 × 30 cm (8 × 12 inches), with parchment paper.
Melt the butter and chopped dark chocolate together in a saucepan over low heat.
Remove from the heat and allow to cool slightly.
2. Whip the Eggs
Beat the eggs and sugar together until pale, thick and fluffy.
3. Finish the Brownie Batter
In a separate bowl, combine the flour, cocoa powder and salt.
Gently fold the dry ingredients into the egg mixture.
Fold in the melted chocolate and butter mixture until evenly combined.
Pour the batter into the prepared tin.
Bake in the centre of the oven for approximately 25 minutes.
The brownie can still be slightly underbaked in the centre when removed from the oven.
Allow it to cool completely.
Flødebolle Foam
4. Begin Whipping the Egg Whites
Add the egg whites and 1 tbsp sugar to the bowl of a stand mixer.
Whip until foamy.
5. Make the Sugar Syrup
Add the remaining sugar, glucose syrup and water to a small saucepan.
Bring to a boil.
Using a candy thermometer, heat the syrup until it reaches 117°C (243°F).
6. Whip the Foam
With the mixer running at high speed, slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream.
Continue whipping for 5–7 minutes, until the foam is thick, glossy and firm.
Transfer the mixture to a piping bag fitted with a round piping tip.
Assemble the Flødebolle Brownies
7. Cut the Brownies
Using a round cookie cutter or glass, cut the cooled brownie into circles approximately 5 cm (2 inches) in diameter.
Arrange the brownie rounds on a wire rack.
8. Add the Foam
Pipe a generous dome of flødebolle foam onto each brownie.
9. Decorate
Drizzle or spoon a little melted dark chocolate over each one.
Decorate immediately with freeze-dried raspberries.
You can also use shredded coconut, liquorice powder, chopped pistachios or other finely chopped nuts.
Refrigerate until ready to serve.
Notes
The brownie should remain slightly fudgy in the centre rather than fully cakey.
For the best flødebolle foam texture, a candy thermometer is important. The sugar syrup needs to reach 117°C (243°F) before being added to the egg whites.
Pour the syrup in slowly while whipping continuously to create a stable, glossy foam.
These brownies can be frozen either with or without the flødebolle topping.
Variations
Try decorating the brownies with:
- Shredded coconut
- Liquorice powder
- Chopped pistachios
- Finely chopped nuts
- Freeze-dried strawberries or raspberries
Recipe and image source: Arla.dk
