Jubilee Blueberry & Strawberry Double Chocolate Brownies
INGREDIENTS
200g dark chocolate
200g salted butter
275g caster sugar
250g blueberries
125g plain flour
3 large eggs
25g cocoa powder
50g dark chocolate chips
50g milk chocolate chips
50g white chocolate chips (melted & cooled)
5 strawberries, sliced and chopped into small pieces
METHOD
- Preheat oven to 170 degrees (fan) and line a 20 x 20cm baking tray tin with baking paper
- Combine the dark chocolate and butter, melt in the microwave on 30 second bursts, stirring well between each one until fully melted
- Using an electric whisk or stand mixer, whisk the eggs and sugar until pale, fluffy and around double in original size
- With the whisk still running slowly pour in the chocolate and butter mixture until it is fully combined
- Sieve in the flour and cocoa, and then fold together
- Fold in the blueberries, dark chocolate and milk chocolate chips, pour into the lined tray.
- Bake on the middle shelf for 25 mins or, if you prefer it more firm for 5 mins more. (I prefer them still a bit gooey in the middle!)
- Once done (they will still have a wobble), cool in the tin on a wire rack, drizzle over melted white chocolate and scatter the strawberries across the top
- Transfer to the fridge to firm up for 6 hours (preferably overnight)
- Remove from the tin, slice and serve
Enjoy!
ENJOY! If you opt for Blueberry & Strawberry Double Chocolate Brownies, please do share a picture!