Berry Choc Brownie

Prep 10 Min, Cook 45 Min, Serves 25

  • 3⁄4 cup plain flour, sifted
  • 1⁄3 cup cocoa powder, sifted plus extra for dusting
  • 1 egg or ½ cup of apple puree
  • 200g dark chocolate broken into pieces
  • 175g coconut oil
  • 1⁄3 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries or raspberries (at room temperature)


Preheat oven to 160°C. Lightly grease an 18cm square cake tin and then line the base of it with baking paper.

Put the chocolate and oil into a saucepan on a low heat and stir until the oil and chocolate have melted. Remove and set aside to cool slightly and then transfer to a large bowl.

Add the cocoa, vanilla, rice malt syrup and mix to combine.

Stir in the egg or apple puree and flour, then gently fold in the berries.

Pour the mixture into prepared tin and bake for about 45 minutes or until the cake starts to come away from the sides of the tin. Mixture will still be wobbly at this stage.

Cool in the tin and then transfer into the refrigerator for at least an hour before cutting into 25 squares. Dust with pure cocoa powder before serving.

Store in the fridge or freezer.

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