Fudgy Berry Chocolate Brownies

Is there anything better than a warm chocolate brownie? This recipe, which can easily be made dairy-free, couples the tanginess of the juicy raspberries with the sweet chocolate, making for a great afternoon or weekend treat.
Makes 16
Total Time
1 Hour
150g + 50g of chocolate, dairy-free if needed
170g of self-rising flour
3 large tbsp of cacao or cocoa powder
150g of coconut or caster sugar
A pinch of salt
5 tbsp of sunflower oil
1 tsp of vanilla essence
240ml of milk, dairy-free if needed, room temperature
100g of cups berries e.g. blueberries and raspberries plus extra to serve
Step 1

Preheat the oven to 160Fan/180°C and line a baking tray with parchment paper (approx. 20cm square).

Step 2

Place a heatproof bowl over a pan of simmering water and break up 150g of chocolate and place in the bowl. Allow to melt and set aside.

Step 3

Meanwhile, sieve the flour and cacao/cocoa powder into a large bowl. Stir in the sugar and a pinch of salt.

Step 4

Pour the oil, vanilla and milk along with the melted chocolate to the flour and stir until combined.

Step 5

Chop the remaining 50g of chocolate and stir most of it into the brownie batter with the berries.

Step 6

Pour into the lined dish, smooth over the top and sprinkle over the extra chopped chocolate. Bake for 25-30 minutes until springy to touch around the outside.

Step 7

Cool for 15 minutes in the tin and then cool fully on a wire rack. They will be very soft until fully cooled. Cut into squares.

Recipe courtesy of Love Fresh Berries

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