INGREDIENTS

THE BOTTOM OF THE BROWNIE

• 150 g of butter
• 150 g of dark chocolate
• 2 eggs
• 1/2 cup of sugar
• 90 g of flour (any, I used millet)

CURD

• 500 g of ground cottage cheese
• 1 vanilla pudding (powder)
• 1/2 cup of sugar
• 1 egg

STRAWBERRY MOUSSE

• 1 strawberry jelly
• 300 g strawberries (fresh or frozen)
• 1/4 cup of sugar
• 100 g of Greek yogurt

DECORATION

• fresh strawberries

PREPARATION

STRAWBERRY MOUSSE

• Boil 400 ml of water for jelly, put away from heat, add the powder and wait a few minutes. Then stir until the jelly is completely dissolved. Cut the fresh  strawberries into slices, put them in a clean saucepan, add sugar and cook over a higher heat, stirring constantly for about 7 minutes, until they get soft, start to fall apart and are surrounded by a thick sauce. Thaw frozen strawberries   in a saucepan, add sugar, bring to a boil, cook for about 3 minutes, grind with a blender not very thoroughly.
• Add strawberries to the jelly, mix and cool (you can put it in the fridge to make it faster). When the jelly is cold, add the yogurt and mix it.

THE BOTTOM OF THE BROWNIE

• Grease a small square mold with a side of 20 cm or a round cake tin with a diameter of 22 - 23 cm and line it with baking paper so that the paper reaches above the edge of the mold. Preheat the  oven to  160 degrees C.
• Cut the butter into pieces, put it in a saucepan and melt it over low heat while stirring. Set aside from the heat, add the finely chopped chocolate and, while stirring, melt until smooth.
• In a separate bowl, whisk the eggs and sugar together, do not whisk. Add melted chocolate and butter to them and blend briefly until smooth. Add the flour (it is best to sift it directly through a sieve) and briefly mix to a uniform dough. Put into the prepared baking tray and put in the oven. Bake for about  19 minutes , remove from the oven, but do not switch the oven off.

CURD

• Mix the curd with pudding (powder) and sugar until the ingredients combine. Add the egg and mix again. Put the brownie on the bottom, wrap the baking tray on the sides and bottom with aluminum foil and bake for about  20 - 25 minutes  until the cheese solidifies. Remove and cool.
• Put the thickening strawberry mousse on the cooled cheese mass and put it in the fridge until total concentration (about 2-3 hours or overnight). Cut into portions and garnish with half a strawberry.