I am not joking when I write that I have made cocoa and chocolate brownies (minus the fruit topping) at least four times this month.
Three times in one week, that I had to go out and get more fairtrade cocoa brownies. First lot of brownies were for us, second for family, third time for friends and more recently for some work colleagues.
One of my cute nieces and she is rather cute describes these as lush, and I have to concur, these were lush and proper squidgy. She was even more delighted that her brownies were not topped with fruit, unlike these that are topped with luscious, fat juicy tayberries.
I do like tayberries, but don't come across them that often. In fact the last time I had a tayberry was when I lived in Scotland, not long followed by Karaka Blackberry. These tayberries come from a little place called the Fruit Machine, though it does sell vegetables too.
Fellow blogger who likes to call herself Matron at Down on The Allotment describes Tayberry as a cross between a blackberry and a raspberry. The fruit topping is not necessary on these Cocoa Chocolate Brownies, but I like to get fruit in my diet somehow.
I am sharing these with Tin and Thyme for We Should Cocoa and Jibber Jabber for Love Cake.
Other Cocoa and Chocolate Brownie Recipes on the Blog
Red Dragon Chili Brownies
Strawberry Cream Cheese Brownies
Sweet Potato and Cranberry Brownies
Vegan Hot Chocolate Marshmallow Brownies
Cocoa and Tayberry Brownies
Makes 1 x 8 inch square tin, cut about 9, even more if you cut them into smaller bites!
45g cocoa powder
2 eggs, lightly beaten
225g caster sugar
1 teaspoon vanilla essence
55g self-raising flour
50g chocolate chips
Optional: black berries or other seasonal red berries
Preheat oven to gas mark 4/180oc.
Line an 8 inch square tin with baking paper or grease well.
Melt the cocoa powder over gentle heat.
Remove from the heat and allow to cool a little.
In a bowl, beat the eggs with the sugar, then stir into the cocoa mixture and vanilla.
Sift in the flour and fold in gently
Spread mixture into prepared pan and evenly scatter over the chocolate chips and tayberries. raspberries or black berries.
Bake for 30 minutes or until top is firm, but damp in centre.
Set aside to cool before slicing.