kuntimagee's supereasy, succulent berry brownies.
- 150g butter
- 3/4 cup cocoa
- 3 eggs
- 1 1/4 cups sugar - caster if you can be bothered
- 1/2 cup self raising flour - sifted if you can equally be bothered. Failing that, use 1tsp baking powder/soda and normal flour.
- Approx. 400g can of berries in syrup - whatever you can find.
- 1. Preheat oven to 170° C and line a 22cm square cake tin with baking paper - if you can't find the right sized tin, don't worry - if it's slightly smaller, just bake it for 2-5 minutes longer, and equally if it's a little larger, bake for 2-5 minutes less. Drain the berries and set the syrup aside.In a saucepan gently melt the butter and cocoa, stir and set aside to cool. You can do this in the microwave too, but there isn't one where I cook, so I didn't.
- 2. In a large bowl, beat the eggs, sugar and vanilla until thick and creamy then fold in cooled-ish chocolate mixture and flour. Pour mix into cake tin and place drained berries over the top letting them sink in by themselves. Bake in oven for 30-40 minutes or until brownie springs back when touched. Err on the side of less is more, to ensure that your brownies remain moist.
- 3. To make a berry sauce for serving, place reserved syrup in a small pan and simmer gently for 12-15 minutes or until reduced by half and thickened. Set aside to cool if you like cool sauce, or serve warm if you prefer. To serve, cut brownie into squares and dust with cocoa or icing sugar if you have some lying around and think it worth the extra effort. If you are health-conscious or bizarrely don't like ice-cream, you could serve it with whipped cream or yoghurt but I personally think it's nicest served with decent vanilla ice cream and warm berry sauce.