It’s that soft gooey texture and crisp outer layer that I love about brownies. When it’s warm with a scoop of vanilla ice-cream on top, its just the ultimate indulging moment. For these brownies, I found that added berries in the mix add to that gooey centre because as the fruit is baking inside the brownie mix, all its natural fruit juices are soaked into the brownie. Enjoy!
- 90g Plain flour
- 50g cocoa powder
- 200g salted butter
- 200g Dark chocolate (~70%)
- 3x Eggs
- 260g Caster Sugar
- Preheat oven to 180⁰C, gas mark 4 and line a square/rectangle baking tin with baking paper
- Break up the dark chocolate into pieces and cut the butter into cubes to be melted together in a bain-marie. (The water should be simmering not boiled. Melt until glossy and liquid)
- Mix in the sugar and allow to dissolve.
- Bring the bowl off the heat and allow to cool to room temperature.
- Add in the eggs one at a time and whisk slowly until silky and evenly combined.
- Sift in the the flour and cocoa powder together and fold the mixture until even.
- Fold in a handful of blueberries, raspberries, blackberries or cherries.
- Pour mixture into a baking tin and baking for 30mins (I’ve found this can vary 5mins more or less depending on the oven, so its might need keeping an eye on)
- Let it cool before cutting into pieces. Done!
Its a dessert that is easily customised… filled with fruits, nuts, biscuits, caramel, fudge, anything.. Here are my mint Oreo thins brownies!