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 1Preheat the oven to 160Fan/180°C and line a baking tray with parchment paper (approx. 20cm square).
Step 2Place 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 3Meanwhile, sieve the flour and cacao/cocoa powder into a large bowl. Stir in the sugar and a pinch of salt.
Step 4Pour the oil, vanilla and milk along with the melted chocolate to the flour and stir until combined.
Step 5Chop the remaining 50g of chocolate and stir most of it into the brownie batter with the berries.
Step 6Pour 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 7Cool 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.