Friday Food: One-Pan Chicken
Friday Food: Giant Biscuit/Cookie

Friday Food: Chocolate Berry Brownies

Chocolate berry brownieWhat to bake, what to bake? I picked up a tin of cocoa and there was a recipe on the label and I decided then and there that that was what I would bake. I have made the brownie three times, once with gluten free flour, and it has been extremely well received. Success!

The cocoa is Dutch processed, and it is best if you use this kind of cocoa for the recipe. Ordinary cocoa can react differently with the other ingredients. I used blackberries in this brownie.

It is a bonus that the recipe is also as easy as pie, and can be whipped up in just ten minutes. I love a good melt and mix recipe. I was also chuffed to find local, spray-free berries freshly frozen at the local healthy food shop. I’ve used both blueberries and blackberries, and I have yet to try raspberries. I think strawberries would not be quite right. The brownie is quite squidgy in the centre and firmer on the edges. The berries have a tartness that contrasts well with the rich chocolate. 

I served the brownie with an easy chocolate sauce, and I will link to it here. The recipe lends itself to doubling and halving. 



Chocolate Berry Brownies        serves 9-16

  • 1 cup plain flour
  • 2 cups caster sugar
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup melted butter
  • 3 eggs, lightly whisked
  • 1 cup berries or 1 punnet or 125g: fresh or frozen


Preheat the oven to 160*C/140*C fan-forced. Grease and line a 20cm square tin.

And here is the method: combine the first five ingredients.


Gently fold in the berries.

Spoon into the tin and level the top.


Bake for about 50 minutes or until the brownie is firm to the touch in the centre. Cool in the tin and then serve with chocolate sauce, cream, ice-cream, berries or any combination of the same!




Linda Spawr

Happy Spring. These are intriguing with berries and not nuts. Blackberries in brownies are combining two fabulous flavors. This will be on my list to try once the temperatures get back to more moderate readings. Thank you again for the inspiration.


How is it that your Friday Food recipes are so often exactly what my family has been asking for? Must make this one within the next 24 hours!!!

Dennis the Vizsla

hello 2paw its dennis the vizsla dog hay mmm i like berries!!! wel i meen i like tomatoes and thats a kind of berry rite??? ok bye

barb brownlee

i've always had a 'take it or leave it' feeling about chocolate ... and the same with raspberries, BUT these brownies and the raspberry suggestion have managed to stick in my mind for weeks now- i guess i see them in my future, and i am sure i will eat far too many- should i say thanks!!

as your cold days wind down, our blistering summer is ending too- i've lived in texas for more years than i care to count, but i am yearly amazed by the heat and humidity-we will continue to sweat through the days for a little longer, but nights do cool down to remind us that there are actually other seasons- i will miss the masses of bright flowers and the fresh summer fruits and vegetables, but it will be so delightful to actually put on a sweater or jacket to venture outdoors- everything in this area has air-conditioning (we take it for granted i'm sorry to say) but going out into sweltering fury is JUST NOT NICE!

i've seen pretty socks on your instagram account- you do find the prettiest colors- i seem to be stuck in a grey, beige, and cream rut here ... much knitting but not exciting to either do or see-

all regards as always to you and the pretty girls and much love to you from-
barb in texas

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