Prep time: 20 minutes
Cook time: 20 minutes
Makes: 16 brownies
100g dark chocolate
25g milk chocolate
160g golden caster sugar
75g Sharpham Park organic white spelt flour
100g blackcurrants, fresh or frozen
100g white chocolate, broken up into chunks
In a bain-marie, melt the butter, dark and milk chocolate together.
Whisk the eggs and sugar together and stir in the flour.
Pour the chocolate mixture into the egg mixture and combine before folding in the blackcurrants.
Pour into an oven tray and push the white chocolate into the mixture.
Bake at 180 degrees for 20 minutes, remove and leave to cool before cutting into squares.
Blackcurrants in this recipe have been kindly provided by British Frozen Fruits.