Berry Brownie Blast

by Natalie Shaw

And now, ladies and gentlemen, for a little something sweet. It seems I have posted so many savoury options lately - which is odd for someone with an incurable sweet tooth - and thus upon making and devouring a berry brownie, I thought out of the goodness of my sugar high fueled heart and gooey brownie filled stomach (because we all know that's where the heart truly lies), I would share the recipe with you. I know, I know, I'm brilliant.


  • 20-30g Cacao and Cocoa powder (half/half - 10/15g each). I often use whatever I have on hand, but find a mix of the two has a slightly nicer taste - this doesn't make too much of a difference though, so feel free to play.
  • Two large eggs
  • 90g Rice Malt Syrup
  • Almond Butter (130g)
  • 1/2 Tsp baking soda
  • 40-50g chocolate of choice - I use vegan milk (Moo Free)
  • 80g strawberries (fresh!)
  • 1 Tsp Vanilla Essence or powder.

Please note, these quantities are estimated so feel free to vary for bigger serves. This makes up to 6 or so small slices.


  1. Preheat oven to 160 degrees Celsius and line an oiled loaf or cake tin.
  2. Combine eggs, almond butter, vanilla, baking soda, rice malt and chocolate powders and mix until smooth.
  3. Chop up chocolate into small chips and fold into the mixture.
  4. Dice strawberries and repeat step 3.
  5. Pour into prepared dish and bake for 20-25 minutes. Leave to cool slightly (if you can) and serve with ice cream and chocolate sauce. I melt a healthy nutella spread over the top. Note, this is also nice when mixed into the batter prior to cooking.
  6. Devour and thank me later. I accept tickets to New York happily.

Remember friends, if you can't afford the ticket to New York as a thank you, just remember to tag me in any creations, and I'll find a way to overlook it. @natalieshaw_xo

Nat x x x