This is a quick brownie recipe that I like to make overnight as it’s quite sticky so it can get more firm if you let it rest.
Summer Fruit Brownies
- 125 gr unsalted butter
- 150 gr dark chocolate (85% or up)
- 2 eggs
- 225 gr golden caster sugar
- 2 tsp vanilla esence
- 1 tbsp Dutch cocoa powder
- 175 gr plain white flour
- 10 raspberries
- 10 blackberries
Preheat the oven to 180 °C.
Line a 20 cm x 20 cm baking tray with baking paper.
Chop the butter and chocolate in small chunks and melt the butter and chocolate in a small saucepan over low heat, stirring constantly until fully melted. Remove from heat and set aside.
Mix the eggs and sugar, then slowly add all of the other ingredients, one by one, and mix until combined.
Add the melted butter and chocolate mixture and stir until combined.
Pour the mixture in the baking tray and spread out evenly.
Press the raspberries and blackberries in the mixture and bake for 25 minutes.
The brownies are supposed to be sticky and gooey, so make sure that you not over-bake them. Cut the brownies in squares so that each square has either a raspberry or a blackberry.