By Laura Blake
346 calories / 21g fat per portion
Laura says: ‘Try this naughty and decadent way to make the most of these gorgeous berries - rather than popping them into pies or crumbles.’
150g (5oz) Kerrygold butter
40g (1½ oz) good quality dark chocolate, broken into pieces
2 large eggs, lightly beaten
120g (4½ oz) caster sugar
60g (2½ oz) light muscovado or soft light brown sugar
1 tbsp Greek-style natural yogurt
1 tsp vanilla extract
150g (5oz) plain flour
30g (1¼ oz) cocoa powder
40g (1½ oz) hazelnuts, roughly chopped
150g (5oz) fresh or frozen blackberries
1. Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Line a 23cm (9 inch) square baking tin with baking paper.
2. Over a very low heat, gently melt the butter and chocolate, stirring occasionally and keeping a close eye on them. Allow to cool for 10 minutes.
3. Meanwhile, whisk the eggs, caster sugar, light muscovado or soft light brown sugar, yogurt and vanilla in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.
4. Pour in the melted butter and chocolate and mix gently until combined.
5. Sift the flour and cocoa powder together, then fold into the chocolate mixture with half the hazelnuts and blackberries, using a large metal spoon.
6. Pour into the prepared tin and level the surface, then sprinkle the rest of the blackberries and hazelnuts on top.
7. Bake for 20 minutes and check with a skewer - it should come out clean. If not, bake for another 5 minutes.
8. Cool for half an hour on a wire rack before cutting into 8 squares.
Cook’s tip: Try using fresh or frozen raspberries if you can’t find blackberries.
Laura Blake’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit http://www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.