What 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!