6
Easy
15 minutes
35 minutes
Preheat the oven to 170°C for 30-35 minutes or 180°C for 25-30 minutes.
Melt the chocolate in a double-boiler. Remove from the heat and stir in the butter and sugar, a little at a time, stirring after each addition. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
Mix the flour and salt and gently fold into the chocolate mixture. Pour into a 20 cm baking tray and place in the oven on a rack that’s one lower than the centre. Bake for 30–35 minutes, until the brownie mixture starts pulling away from the pan, or until a skewer comes out with a few crumbs attached to it when inserted.
While the brownies are baking, place all the berry sauce ingredients in a saucepan and bring to the boil. Reduce the heat and simmer gently until the berries are soft, crushing them with the back of a fork until smooth. Allow to cool slightly.
Remove the brownies from the oven and place on a cooling rack. Cut into pieces, place on plates. Top with the crushed Oreos and white chocolate shavings and serve with the berry sauce.
