These irresistible brownies are the perfect balance of fudgy dark chocolate and tart fresh bursts of blueberries. They can be stored in an airtight container for up to 4 days, making them ideal for lunch boxes or Easter picnics.
Ingredients
Method
Ingredients
- 500g salted butter, room temperature
- 800g dark chocolate (70%), chopped
- 30g caramel chocolate, melted
- 12 free-range eggs, beaten
- 1kg light brown sugar
- 400g cake flour
- 80g cocoa powder
- 400g blueberries
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Method
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1Preheat the oven to 160°C.
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2Melt the butter in a saucepan until nutty and slightly browned. Turn off the heat and transfer to a bowl. Add the chocolate and whisk until melted and smooth.
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3In a stand mixer fitted with the paddle attachment, beat the eggs and sugar until light and fluffy. Sift together the flour and cocoa powder and then fold them gently into the egg mixture. With the mixture running, slowly add the chocolate-butter mixture, followed by the blueberries.
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4Pour the brownie mix into a Le Creuset 33cm Rectangular Cake Tin. Spoon the caramel all over the surface and, using the back of a spoon or skewer, pull the chocolate back and forth through the batter to create a marble-like effect. Bake for 1 hour and 10 minutes, until it is firm to the touch and there are slight cracks on the edges. Remove from the oven and allow to cool on a cooling rack until completely cool. Cut into squares and serve with extra blueberries.
