Wild Berry Chocolate Brownie Recipe
With ice cream.
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Ingredients
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Brownie
Wild berry compote
To serve
Method
Brownie
- 1
Prepare and preheat
Preheat oven to 180°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal; lightly butter the paper.
- 2
Melt chocolate and butter
Place chopped bittersweet chocolate and butter in a heatproof bowl set over a gently simmering saucepan of water (double boiler) or microwave in 20-second bursts, stirring until smooth and fully melted. Remove from heat and let cool 3–5 minutes.
- 3
Mix sugar and eggs
Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until glossy. Add the eggs one at a time, whisking briskly to combine after each addition. Stir in the vanilla extract.
- 4
Combine dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Fold the dry mixture into the chocolate mixture with a rubber spatula until just combined and no streaks remain. Do not overmix.
- 5
Add oil and bake
Stir in the vegetable oil to loosen the batter (this improves fudginess). Pour the batter into the prepared pan and smooth the top. Bake 22–26 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid baking until completely dry). Remove from oven and cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang and cool further before cutting.
Wild berry compote
- 6
Cook berries
Combine the mixed wild berries, caster sugar, lemon juice, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally to dissolve sugar.
- 7
Simmer and thicken
Simmer the berries for 6–8 minutes, gently mashing some berries with the back of a spoon to release juices. If you prefer a thicker compote, mix the cornstarch with 1 tsp cold water to form a slurry and stir it into the simmering compote. Cook another 1–2 minutes until slightly thickened. Remove from heat and let cool slightly; the compote will thicken more as it cools.
To serve
- 8
Cut the cooled brownie into 8 equal squares. Place one brownie square on each plate, top with a scoop of vanilla ice cream, and spoon 2–3 tablespoons of warm (or room-temperature) wild berry compote over the ice cream and brownie. Dust with powdered sugar and garnish with fresh mint leaves if using. Serve immediately.