- 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!
Preheat the oven to 170°C and line a 22 centimetre square cake tin with baking paper.
Put the butter and cocoa in a small saucepan. Melt over a low heat, stirring until smooth and glossy, then set aside to cool.
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.
Pour the mixture into the prepared cake tin. Place the drained berries her the top, letting them sink in by themselves.
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.
- 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