Strawberry Chocolate Brownie
Ingredients:
185g unsalted butter
150g dark chocolate buttons or drops
85g plain flour
¼ teaspoon of salt
40g cocoa powder
100 g dark chocolate buttons
3 large eggs
275g golden caster sugar
30 g Barker’s Professional Strawberry Topping
Method:
Preheat oven to 180 degrees Celsius.
Line a 20cm Square cake tin.
Melt the butter in the microwave. Add the first lot (150g) of dark chocolate to the warm butter. Let sit for 2 minutes, stir and if chocolate is not fully melted heat in the microwave for 30 more seconds. Set aside to cool.
While the butter and chocolate are cooling sieve the cocoa and flour into a medium mixing bowl. Add the salt and second lot of chocolate and stir together.
In a separate bowl add the eggs and sugar. Mix with an electric beater for 3 minutes or until it is frothy and slightly lighter in colour.
Fold the egg and sugar mixture into the dry ingredients until just combined.
Slowly pour in the butter and dark chocolate mixture a little bit at a time and fold through. Be careful not to over mix.
Pour brownie batter into the pre-prepared tin. Dollop spoonful’s of Barker’s Professional Strawberry Topping on top and use a knife to swirl it around the mixture.
Place brownie in the middle of the oven and cook for 35 minutes or until it is mostly cooked. A little bit of a jiggle is perfect in a brownie.
Cut up and top with more delicious Barker’s Professional Strawberry Topping.
This Recipe Uses:
