Baked Choc and Berry Squares
- 1 cup white chocolate (chopped)
- 1 cup butter
- 2 ½ cups soft light brown sugar
- 4 large eggs
- 1 cup self-rising flour
- ½ cup ground almonds
- 1 cup Blueberries
Suggested variation; try replacing the blueberries with stoned fresh cherries.
Preheat the oven to 170°C (150° fan) | 325F | gas 3 and oil and line a 20 cm x 20 cm / 8" x 8" square cake tin.
Melt the chocolate and butter together in a saucepan, then leave to cool a little.
Whisk the sugar and eggs together with an electric whisk for 3 minutes or until very light and creamy.
Pour in the chocolate mixture and sieve over the flour, then fold everything together with the ground almonds and blueberries until evenly mixed.
Scrape into the tin and bake for 35-40 minutes or until the outside is set, but the centre is still quite soft, as it will continue to cook as it cools.
Leave the brownie to cool completely before cutting into 9 squares.