Pro Tips

• I always use unsalted butter.  If you prefer to use salted butter, leave out the salt.

• Using a tin of the specified size will make quite a flat brownie but then I find if I cut them into 5x5cm squares, they are the perfect portion size

• You can use any kind of choc chips on the top - white, peanut butter, milk or dark.

• If you prefer your brownies to have the traditional papery top a lot of brownies have then mix for longer (about 5 minutes) once you have added the eggs and vanilla

• Always err on the shorter side with cooking time until you get to know how long it takes in your oven.  You can always leave it in for longer but you can’t take back overcooking!

• This one takes a lot longer to cook than other brownies because of the moisture that blackberries add to the mix

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Ingredients

½ cup butter, melted

1 tablespoon coconut oil

½ cup brown sugar

⅔ cup caster sugar

2 eggs

2 teaspoons vanilla extract

½ cup plain flour

½ cup cocoa powder

¼ tsp salt

2 tablespoons white choc chips

1 cup blackberries

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How to make it:

Preheat oven to 175oC

Line or grease a 20cm square baking pan

Whisk sugars together until thoroughly combined then add melted butter and oil and whisk for about a minute

Add the eggs and vanilla and whisk for about another minute

Sift in flour, cocoa powder and salt and gently stir into mixture with a spatula until just combined

Stir through blackberries until evenly distributed (Over beating will affect the texture.)

Pour batter into pan and smooth out with a spatula until even

Sprinkle choc chips over the top

Bake for 30-35 minutes – when testing with a skewer, it should come out a bit dirty for a fudgy texture

Remove from the oven and leave to sit in the pan for about 5 minutes before turning out on a wire rack to cool.

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Makes 16

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