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Berry brownies

Fudgy brownies studded with fresh blueberries and raspberries

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Difficulty: Easy
Serves 8+
Freezable

Preparation

Total time: 35 Mins
Preparation time: 10 Mins
Cooking time: 25 Mins

200g dark chocolate, roughly chopped
200g butter, cubed
3 eggs
250g caster sugar
1 tsp vanilla extract
125g self-raising flour
Pinch of salt
75g crushed hazelnuts
125g blueberries and raspberries

Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease and line a 20cm square brownie tin.
Place a glass mixing bowl over a saucepan of gently simmering water, making sure that the water doesn't touch the bottom of the bowl.
Add the chocolate and butter to the bowl and stir until melted. Remove from the heat and place to one side.
Add the eggs, sugar and vanilla to a separate mixing bowl. Whisk to combine.
Pour the melted chocolate mixture into the egg mixture, whisking to combine.
Fold in the flour and a pinch of salt. Fold in the hazelnuts, then the berries.
Pour the brownie batter into your prepared tin and smooth the top. Bake for 25 minutes, or until a cocktail stick inserted in the middle comes out clean.
Leave to cool completely in the tin before cutting into 16 squares.

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