Ingredients

Method

• 100 g Lindt Excellence 70 % Cocoa Dark Chocolate
• 4 T Woolworths Salted Butter
• 100 g Woolworths Self-raising Wheat Flour
• 100 g Woolworths Ground Almonds
• 25 g Woolworths Light Brown Sugar
• Pinch of Cerebos Iodated Table Salt
• 2 Woolworths Free-Range Extra-Large Eggs
• 3 Woolworths Free-Range Extra-Large Egg yolks
• 180 ml Woolworths Fresh Full Cream Ayrshire Milk
• 1 x 5 - pack Woolworths Our Best Ever Triple Chocolate Brownies, broken up into large chunks
• 125 g fresh blackberries
• 2 T Woolworths Unsweetened Cocoa Powder, for dusting serving
• 1 x 250 g Woolworths Cultured Cream Crème Fraiche, for

Method

Ingredients

1. Place the chocolate and the butter in a heatproof glass bowl over gently simmering water to melt.

2. Sift the self-raising flour, ground almonds, sugar and salt together.

3. Whisk together the whole eggs, egg yolks, milk and melted chocolate mixture before adding to the flour mixture. Mix to form a smooth batter.

4. Grease a 23 cm round skillet or cake pan with butter or non-stick cooking spray and dust with cocoa powder. Pour the batter into the tin and dot with Our Best Ever Triple Chocolate Brownies and blackberries.

5. Place in a preheated oven of 200°C for 15 – 20 minutes – it should be firm around the edges but be gooey and sticky in the centre.

6. Remove from the oven, leave to cool for 5 minutes and dust with cocoa powder. Dish up large spoonful’s with dollops of crème fraiche.

Cook’s Tip: The blackberries add lovely bursts of tartness, but feel free to use any berries you have on hand — they’ll all bring something fabulous to the mix.