Double chocolate berry brownie

Ingredients

• 150 grams butter
• 3/4 cup cocoa
• 3 eggs
• 1 1/4 cup caster sugar
• 1 teaspoon vanilla essence
• 100 grams dark chocolate, roughly chopped
• 1/2 cup self raising flour, sifted
• 425 gram can berries, drained

Tried and true

I first tasted this delicious brownie on a family camping trip courtesy of my sister-in-law, Aparna. I remember polishing off the lot when no-one was looking and vowing that they would make regular appearance in my own kitchen. With double chocolate these are very rich and gooey, just the way you want a brownie to be!

Method

Step 1

Preheat the oven to 170°C and line a 22 centimetre square cake tin with baking paper.

Step 2

Put the butter and cocoa in a small saucepan. Melt over a low heat, stirring until smooth and glossy, then set aside to cool.

Step 3

In a large mixing bowl, beat the eggs, sugar, and vanilla essence until thick and creamy. Fold in the cooled chocolate mixture, chopped chocolate, and self raising flour.

Step 4

Pour the mixture into the prepared cake tin. Place the drained berries her the top, letting them sink in by themselves.

Step 5

Bake for 30 – 40 minutes or until the surface of the brownie springs back when lightly pressed with your finger. Allow to cool in the tin then remove and cut into slices.

Notes

• The recipe from Aparna calls for boysenberries (my absolute favourite) but these are quite hard to find in Singapore, so I use any berries I can get my hands on.
• Add a few dollops of jam to the top of the brownie mixture once it’s in the pan and swirl around using a skewer or knife to spread it evenly – you can make it kinda pretty this way too!
• For an extra crispy top, brush a small amount of milk over the top of the brownie just before it goes in to bake.

Recipe borrowed from my sister-in-law’s kitchen