Spiced Chocolate Brownies with Soaked Summer Berries

Spiced Chocolate Brownies with Soaked Summer Berries


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A multi-purpose brownie and berry dessert that you can also make separately. Use a mix of berries or whatever berries you have available. Allow at least two hours for the berries to marinate.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 1 kg mix of blueberries, raspberries and strawberries
  • 1/2 cup (125ml) quality vodka
  • 1/2 cup (125ml) freshly squeezed lime juice
  • 1/3 cup (90g) caster sugar
  • 1/2 teaspoon Herbie's Spices ground star anise
  • Spiced Brownie
  • 225g dark chocolate, broken into chunks (divided)
  • 140g unsalted butter
  • 200g caster sugar
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon Herbie's Spices ground star anise
  • 1/4 teaspoon chilli powder (optional)
  • 3 tablespoons pine nuts
  • 2 eggs
  • 1 egg yolk
  • 85g plain flour

Preparation:20min  ›  Cook:35min  ›  Extra time:2hours marinating  ›  Ready in:2hours55min 

  1. For the berries, combine all ingredients in a large bowl and refrigerate for at least 2 hours and up to 24 hours. Stir berries a few times to distribute flavours evenly.
  2. For brownies, preheat oven to 180 degrees C and line a 20cm square tray with baking paper.
  3. Melt 200g chocolate with butter in a glass bowl placed over a pan of simmering water. Stir occasionally until melted and remove from heat. You can also do this in the microwave.
  4. Stir in sugar, vanilla, star anise, chilli powder, pine nuts and extra 25g chocolate chunks until combined, then add eggs and sift in flour.
  5. Bake for 35 minutes, then cool in the tray on a wire rack before turning out and cutting into pieces.
  6. Serve brownie with a generous scoop of berries and a dollop of thick cream.

Additional Tips

You can also make this fantastic dessert in winter using frozen berries. The berries in vodka freeze well and are lovely eaten on their own, or warmed up poured over pancakes, waffles or French toast.

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