A friend gifted me some lovely 72% Lindt dark chocolate from a recent trip to Europe and whilst I love dark chocolate, I found this a little too intense for just eating so what better opportunity than to use it for a brownie. I also have a lot of frozen berries that I haven't been eating because of the hepatitis A berry recall, even though the brand I have hasn't been affected I avoided them just in case. But cooking the shit out of them should kill any bugs, so it's a good way to use them up.
This recipe is a 'healthy' one from the Healthy Food website. It's a little bit better for you as some of the sugar has been replaced with banana and some of the chocolate with cocoa powder - although I didn't have quite enough cocoa so used more chocolate after all. It uses low-fat spread instead of butter and trim milk, but you could just as easily use butter and whole milk if you prefer - it would make it a bit more like a traditional brownie, this one has more of a cake texture.
1/2 cup packed soft brown sugar
1/2 cup trim milk - I used whole milk.
1 ripe banana, mashed
1/3 cup cocoa powder - I didn't have quite enough so added extra chocolate and a little extra flour.
3/4 cup flour
1/2 cup self-raising flour
50g dark chocolate, chopped - I used about 75g
150g frozen mixed berries
2 teaspoons of icing sugar or icing sugar/cocoa mix to dust.
Preheat over to 180 degrees celsius. Grease a 20cm, square cake tin with a little oil and line with baking paper. Beat spread and sugar with a wooden spoon. Add eggs and beat to combine. Fold milk, banana, cocoa and flours into the mixture until just combined. Fold chocolate and berries into the brownie mixture. Spoon the mixture into the tin and bake for 20-25 minutes or until firm to the touch. Leave cooked mixture to stand in the tin for 10 minutes before removing and slicing into squares. Dust with icing sugar or a mix of icing sugar and cocoa.
I used a slightly smaller, round cake tin which meant my mixture was higher in the tin than it would've been in a larger, square tin. I found I had to cook it for about 40 minutes for it to be cooked through. It definitely needed all the cocoa, despite my extra added chocolate, so it wasn't quite as dark or rich as I would've liked. It was nice and soft and moist though and the banana helped with both this and the sweetness. Perhaps not a legit brownie, but yummy all the same.