Ingredients for 4 servings

250g milk chocolate

120g butter

100g sugar

50g brown sugar

100g strawberries

1 teaspoon of Balsamic Vinegar of Modena PGI

120g 00 flour

2 eggs

a pinch of salt

50g unsalted pistachios

1 teaspoon baking powder

Carefully wash the strawberries and cut into nice size chunks and set aside. Melt the chocolate and butter baine marie, fold until creamy then let the mixture cool off. In a bowl stir the eggs with the two types of sugar, the Balsamic Vinegar of Modena PGI and a pinch of salt; then whisk with an electric beater until the mixture is foamy and airy.

Add sifted flour and baking powder, then the mixture of chocolate and butter and lastly the strawberries; fold thoroughly all the ingredients. Line a 22×22 cm baking dish with oven paper and pour in the mixture.

Crush the pistachios and sprinkle on the top and bake in the oven preheated at 180° for 35-40 minutes until it becomes more solid on the surface and lightly more soft in the center.

Let cool, remove from the baking dish and cut into neat squares.