Quite possibly the world does not need another brownie recipe – it is a genre compressively covered; however this one is a welcome addition. Able to be whipped up in a matter of minutes this cheery looking tray bake uses pantry staples to dramatic effect.
I happened to have frozen berries on hand, but they are mere window dressing to this dense and moreish treat. You can creatively dabble with requisite contrast in flavour and texture. Why not try substituting handful of raisins that have been plumped up in rum or an ethereal combination of figs and glace ginger to give a fragrant twist.
Either way it yields a divinely dark and moist slab of cakey goodness. Sugar, butter and cocoa are all heaped on the high side in this recipe to give a richness that is quite difficult to resist.
1 1/3 cups sugar
2 tsp vanilla extract
1 cup cocoa
1 cup plain flour
1 tsp baking powder
1/3 cup slivered almonds
½ cup frozen berries
- Preheat oven to 160 and line a shallow rectangular tin with baking paper.
- In a small saucepan melt butter and sugar, allow to cool slightly then add lightly whisked eggs and vanilla.
- In a large bowl combine flour, cocoa and nuts. Pour wet ingredients into dry and mix well.
- Fold trough frozen fruit (reserving afew for the top)
- Pour into tin, smooth out to sides and then artfully place any extra berries and nuts.
- Bake for 40 mins or until crusty on top and a skewer inserted to the centre comes out clear.
- Allow to cool in tin, before cutting into delicate squares.