- 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
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.