Ingredients

Method

• 250 g 60% Lindt chocolate
• 120 g butter
• 100 g white sugar
• 100 g brown sugar
• 3 free-range eggs
• 1 t vanilla extract
• 90 g flour
• Salt, a pinch
• 6 Oreo biscuits, lightly crushed
• 50 g white chocolate shavings
For the berry sauce:
• 200 g mixed frozen berries
• ½ lemon, zested
• 60 g caster sugar
• ¼ cup water

Method

Ingredients

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.