Chocolate Brownies

Recipe from Tin Eats

200g butter 

200 g dark chocolate chips

1 cup brown sugar, loosely packed

3 eggs, lightly beaten

1 tsp vanilla extract 

1/2 cup plain flour

1/4 cup cocoa powder 

Pinch of salt 

1.5 cups roughly chopped walnuts 

Preheat oven to 180°C.  Line an 8" square tin with baking/parchment paper. Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten. Add flour, cocoa and salt and stir until smooth. Stir in chopped walnuts, pour into pan. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist or 32 minutes for moist fudge-cake-like.

Rest for 10 mins before taking out of the pan.  Wait at least 20 mins before cutting.

Berry Crisp

2 cups fresh berries

Dessert spoon white sugar 

1 cup all-purpose flour 

1 cups rolled oats 

3/4 cups packed brown sugar 

1/2 teaspoon ground cinnamon 

3/4 cups cold butter, cubed 

Gently toss together berries and white sugar in a large bowl; set aside. 

Combine flour, oats, brown sugar, cinnamon, in a separate large bowl. Add cubed butter and rub in until crumble mixture resembles coarse crumbs. 

Press 1/2 of the crumble into the bottom of a small baking tray.

Cover with berry mixture. 

Sprinkle remaining crumble over berries. 

Bake @ 170C until fruit is bubbly and the top is golden brown, 20-30 mins

Serve with cream or ice-cream.