What could be better than a fudgy chocolate brownie? A brownie with added blueberries and raspberries of course! This easy to make version of the brownie classic gives a fruity dimension that is hard to resist.
Prep time: 10 mins
Cooking time: 30 mins
- 150g + 50g chocolate, dairy-free if needed
- 170g self-rising flour
- 3 large tbsp cacao or cocoa powder
- 150g coconut or caster sugar
- A pinch of salt
- 5 tbsp sunflower oil
- 1 tsp vanilla essence
- 240ml milk, dairy-free if needed, room temperature
- 100g berries (e.g. blueberries and raspberries), plus extra to serve
What to do:
Preheat the oven to 160Fan/180C and line a 20cm square baking tray with parchment paper.
Break up 150g of chocolate into a heatproof bowl and place over a pan of simmering water. Allow to melt and set aside.
Meanwhile, sieve the flour and cacao/cocoa powder into a large bowl. Stir in the sugar and add the pinch of salt.
Pour the oil, vanilla and milk along with the melted chocolate to the flour and stir until combined.
Chop the remaining 50g chocolate and stir most of it into the brownie batter with the berries.
Pour into the lined dish, smooth the top and sprinkle over the extra chopped chocolate. Put the dish into the oven and bake for 25-30 minutes or until the outside is springy to touch.
Leave in the tin for 15 minutes and then transfer to a wire rack to cool. The brownies will be very soft until fully cooled. Cut into squares.
Recipe courtesy of: Lovefreshberries
Hi I’m Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!
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