Double stack strawberry brownies

Ingredients

• Brownie: 200 g dark chocolate (70–85%)
• 155 g butter
• 120 g erythritol, or 70 g sugar + 50 g erythritol
• 3 eggs
• 100 g flour
• 45 g unsweetened cocoa powder
• A pinch of salt
• Seeds from 2 vanilla pods
• Strawberry layer: 340 g strawberries, finely diced
• 40 g erythritol
• 2 tsp lemon juice
• 255 g skyr
• 2 tsp agar-agar, prepared following the packet instructions
• Topping: 210 g mascarpone
• 255 g skyr
• 135 ml whipping cream
• Seeds from 2 vanilla pods
• Optional: zest of 1 unwaxed lemon
• Mixed berries and icing sugar to finish

Method

1. For the brownie, melt the chocolate and butter, then stir in the vanilla seeds. Fold in the erythritol, eggs, flour, cocoa and salt. Transfer to a baking tin, about 20 × 20 cm, and bake at 170°C for 18–20 minutes. Let cool completely.
2. For the strawberry filling, mix the diced strawberries with the erythritol and lemon juice. Leave for 10 minutes, then drain the liquid. Bring the agar-agar to the boil following its packet instructions and let cool briefly. Mix with the skyr and strawberries, spread over the brownie and chill.
3. For the topping, mix the mascarpone and skyr until smooth. Stir in the vanilla seeds and optional lemon zest. Whip the cream to stiff peaks and fold it in gently. Spread or pipe over the strawberry filling.
4. Finish with mixed berries and a light dusting of icing sugar. Chill the strawberry filling and mascarpone mixture before spreading; do not overbake the brownie.