Thanks to Hollie for this yummy snack!
175g unsalted butter, chopped
200g dark chocolate, chopped
200g soft brown sugar
1 teaspoon vanilla essence
1 cup (125g) lupin flour
Optional: 3/4 cup fresh or frozen raspberries or blueberries or nuts such as walnuts/hazelnuts/cashews. Note that the berries will make it more moist so it might need a touch more flour. I always make it without the berries.
Place butter and chocolate pieces in a small saucepan (or in microwave safe bowl) melt over low heat until smooth.
Place in a bowl and mix in sugar, vanilla, eggs and sifted flour, then gently fold through berries or nuts (if you are adding them).
Pour mixture into either (a) a greased 18cm square cake tin and bake at 180ºC for 20-30 minutes or until just cooked (test by inserting a skewer into centre), or (b) spoon mixture into cupcake tray and bake at 180ºC for 15 to 20 minutes or until just cooked. I always take the brownies out just before they’re completely cooked and let them sit in the pan for a bit so that they finish cooking while they’re out of the oven. This ensures that they are moist and delicious!