Method
- Preheat the oven to 170°C (150°C fan bake). Line a 17cm x 27cm slice tin with non-stick paper, with an overhang on all sides.
- Microwave the butter and dark chocolate until just soft but not hot.
- Beat in the brown sugar with a wooden spoon. Add the eggs, one at a time, and stir. Stir in the flour, cocoa and Berry & Biscuit chocolate. Pour in the berries. Mix lightly so as not to break the berries.
- Put into the tin and cook for approximately 35–40 minutes. The brownie is cooked when the top looks dryish and slightly cracked. It will be a little firm to the touch.
- Lift the brownie and its paper lining onto a wire rack to cool. Slice into squares once totally cool. Dust with icing sugar.
Reviews (1 ratings)
Rated 5 out of 5
Talia
Rated 5 out of 5
This recipe also goes great with berry forrest
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