Fruit and Nut Chocolate Brownies Recipe
200g dark chocolate containing at least 70% cocoa solids.
200g unsalted butter.
360ml castor sugar.
1 tsp vanilla essence.
1 cup plain flour.
¼ tsp salt.
½ cup walnuts or hazelnuts, chopped.
½ cup raspberries or blueberries.
icing sugar or cocoa powder for dusting.
Preheat oven to 180°C.
Oil or line a brownie pan with baking sheets.
Break the chocolate into small pieces and melt it with the butter in a heatproof bowl over a saucepan of simmering water.
Beat the eggs, castor sugar and vanilla essence with an electric beater until thick and creamy.
Stir in the melted chocolate mixture and then the flour, salt and nuts.
Fold in the raspberries or blueberries very carefully so that the fruit doesn’t break up too much.
Scrape the mixture into the prepared pan and bake for 25 minutes.
The top should be cracked but the inside should still be fudgy.
Start to test at around 20 minutes as all ovens vary.
Use a wooden toothpick and prick into the centre of the pan, a few moist crumbs should emerge with the toothpick, if the brownies are done.
Cool in the pan for 20 minutes before cutting into squares.
Dust with sieved icing sugar or cocoa powder or a mixture of the two.