Fudgey Brownie with Berry Compote

Fudgey chocolate brownies with berry compote

Fudgey Brownie with Berry Compote

Okay, so does anybody not like brownies? I thought as much. I’m yet to meet someone who won’t eat one, and I’m not entirely sure I’d trust anyone who could shun such a delightful thing.

To me it’s quite self-explanatory why everyone loves brownies…chocolate, check; oozy, check; indulgent, check. What’s not to love? Did I mention I LOVE brownies. I can always squeeze one in at the end of a meal, even if I am really full. And, probably best of all, out of all the baked goods, brownies are so easy to make, it’s actually ridiculous.

My only stipulation is use good chocolate; my preference is Green and Black’s 70% dark (it’s Fairtrade and organic), you could opt for the 85% or Divine or a nice cooking chocolate too.

brownie without compote chocolate hearts

These little chocolate hearts are by Dr Oetker – can get them in most shops! I thought they looked cute.

I’ve made a lot of brownies, but a little while ago Good Food Magazine had a chocolate and raspberry brownie as its cover recipe. Ever since trying this bad boy, I’ve never looked back. It’s perfect: super fudgey, dense and gooey – and very chocolatey.

brownie batter stages

1. Melt the chocolate butter and sugar in the pan. 2. Beat in eggs, one at a time. 3. Fold in flour. 4. Pour batter into greased and lined pan!

It works well even without the raspberries in it, which is what I did here. This was simply as a matter of necessity cos raspberries aren’t in season anymore, but I did have some frozen mixed berries from a local farm that make a lovely compote.

Berry compote cooking

It only takes a few minutes to make the compote – sorry there’s no precise recipe from me. I love the tartness of berries so only add about 1-2 tbsp of sugar and a dash of water or fruity booze.

Personally, I love having a berry in some form with my brownie, it really cuts through the richness. Of course, cream or anything cream-based is very welcome, what you choose is up to you; my poison is typically cream, preferably double or clotted cream to be precise.

You can find the full recipe on the BBC Good Food website here – they’re not called Best-ever Brownies for nothing.

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