Berry Spiked Chocolate Brownies


Sometimes we need a sweet hit, simple as that. I pilfered the base of this recipe from the Australian food stylist and writer Donna Hay – ‘totally love her fresh and simple approach to food. I’ve amped up the ingredients to make it more nutrient rich and they generally face little resistance whoever you show them to. Cut them into approx 16/18 slices and freeze them if you wish, ready to scratch a sweet itch should one come along.

Use fresh or frozen fruit, it matters not.

Berry Spiked Chocolate Brownies – Makes 16/18 portions

200g dark chocolate, chopped

250g butter, cubed

1 3/4 cups of organic coconut sugar

4 eggs, whisked

2 tbsp chia seeds

3/4 cup organic plain flour

3/4 cup wholemeal flour

1/4 tsp baking powder

1/3 cup good quality cocoa powder

1 1/2 cups berries (I used raspberries and blueberries) fresh or frozen

Pre heat the oven to 180dg (355dg). Grease and line a 9″ (23cm) cake tin or similar sized baking dish.

Place the chocolate and butter in a large microwaveable bowl and pop into the microwave in bursts of a minute at a time until melted and glossy, stirring through at each interval. Stir until smooth and leave to cool.

Add the sugar, chia and eggs into the chocolate mixture and sift over the flour, cocoa and baking powder, mixing well to combine. Pour into the prepared tin and sprinkle the fruit onto the surface of the mixture, pressing lightly down until snuggled in neatly.

Pop into the oven for 30-40 minutes until set. Leave to cool in the tin and slice in portions to suit yourself.

Serve with cream, crème fraîche, ice cream or yoghurt with a handful of fresh berries for a guilt free garnish.

Happy Monday!



One Comment Add yours

  1. mistimaan says:

    Looks yummy


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