- Alison Hankinson
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.