Cooking & Baking

Summer Fruit Brownies

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.


  • 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.

1 Comment

  • Johan
    27 July 2020 at 09:45

    Oehh ziet er echt heel goed uit en soort van verantwoord door die vitamines 😉

    *Add to baking list*


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