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.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!