from one generation to the next
In an unusual twist for me, I’ve been craving chocolate cake. My diet’s been all about vegetables for the passed few months, an effort to shed the build up of winter padding, but clearly I’ve reached a point where I need to let my hair down.
When asked if I prefer chocolate or vanilla flavours, without hesitation I’d choose the latter, but it’s chocolate that’s tempted me to the kitchen to bake. Due to a serious lack of willpower, portion control is my major weapon of self limitation, and as I’m determined this indulgence will be a minor aberration in my dietary restraint, after looking longingly at my favourite chocolate cake recipe, I’ve decided to make brownies. Then I can cut the slab into teeny tiny squares.
This is a super gooey fudgy Brownie. The flavour is rich and chocolatey but the sweetness is restrained by the sharp fruitiness of blueberries. It’s a rich adults only indulgence and while strictly speaking not cake, my longing has been sated.
This entire recipe can be mixed in the saucepan used to melt the butter and chocolate. Easy!
The luscious sticky fudgy brownies with blueberries will keep sealed in an airtight container at room temperature for 4 days or freeze for up to 1 month.
Fudgy Brownies with Blueberries
170g unsalted butter
450g dark chocolate (I used Callebaut Callets 54%)
250g castor sugar
3 large eggs
20g dutch process cocoa powder
60g gluten free plain flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
125g almond meal
220g frozen blueberries
Preheat the oven to 170C. Line the base and sides of a 25cm square slab tin with baking paper.
Sift the cocoa, GF flour and baking powder together then whisk in the salt and nut meal and set aside.
Lightly whisk the eggs together then sat aside.
Melt the butter over a low heat in a medium sized saucepan.
Add the chocolate and stir gently with a metal spoon until smooth.
Add the egg a little at a time stirring thoroughly to incorporate.
Add the dry ingredients to the pot then stir the flours through.
Using a wooden spoon beat the mixture until it’s smooth and glossy and pulls away from the side of the pot, about 1 minute.
Pour the mixture into the prepared baking tin. Use a spatula to spread it to the corners.
Scatter the blueberries over the top then bake until firm in the centre, about 1 hour.
Allow to cool in the tray.
For ease of handling I recommend chilling the brownie before cutting into the size you prefer, then returning it to room temperature before eating.