Easy Chocolate Brownie, Berries and Cream
Photography by Josh Griggs.
It’s hard to go past a slice of this super easy, warm chocolate brownie. Crisp on the outside and fudgy in the centre, top with lashings of cream or ice cream and fresh fruit of choice.
Serves: 9
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
finely grated zest 1 orange
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
¼ cup sliced almonds
To serve
cream, fresh berries, icing sugar
METHOD
Grease a 20cm-square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter, sugar and the orange zest together in a large bowl.
Add the combined dry ingredients and whisk to combine. Pour into the tin and scatter with the almonds.
Bake for 25 minutes or until the centre is just a little soft when lightly pressed with your fingertip. Cool for 20 minutes or until warm then cut into 9 pieces.
Dust with icing sugar and serve with cream and berries. Serves 9, or more depending on the size of cut pieces.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!