If you love the combination of chocolate and berries then you will love these! To make it even more special I've added some peppermint essential oil to take this gooey goodness to the next level. This recipe has been adapted from a recipe by Dean Brettschneider from Baker and Cook Singapore.
300 gm dark chocolate, chopped
65 gm cocoa powder
300 gm butter, diced
225gm plain flour
400 gm sugar
2 teaspoons vanilla essence
4-5 drops Peppermint Essential Oil (start with 1-2, mix well and taste, better to start slow and add more if needed)
70 gm almonds, sliced
100 gm frozen strawberries, broken into small pieces (you can also use a mix of berries e.g. strawberries, blueberries, blackberries, raspberries, choose your own combination or use whatever you have on hand)
1/4 punnet each of strawberries, blackberries, raspberries, blueberries, for serving
icing sugar, for dusting
Preheat oven to 170deg C
Prepare a 20 cm x 30 cm slice tin with non-stick baking paper
In a medium bowl, sift together the flour and cocoa powder and set aside
Place a medium sized saucepan of water onto the stovetop. On a medium heat bring the water to a simmer. In a medium sized bowl, place the butter and chocolate. Place the bowl over the simmering water to melt, making sure not to let the base of the bowl touch the water. Mix the chocolate mixture until smooth. Remove from the heat and allow to cool to body temperature
In a separate medium mixing bowl, whisk together the eggs and sugar until thick and creamy.
Add in the vanilla essence and chocolate mixture and mix until smooth. Add in Peppermint Essential Oil. Gently fold in the flour mixture until just combined.
Pour the batter into the prepared slice tin. Sprinkle evenly with the almond pieces and frozen raspberries
Place the tray onto the middle shelf of the oven and bake for 35-40 minutes or until a skewer comes out clean on the edges but Is still gooey in the centre. The more baking time the less gooey texture your brownie will be.
Place onto a wire cooling rack to cool
Once the brownie is completely cooled, serve with a mixture of fresh berries and a good dusting of icing sugar
Make sure the essential oil you use is Therapeutic Grade and safe for ingestion. I recommend Young Living Peppermint Essential Oil.
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