Blackberry Clafoutis with Our Best Ever Triple Chocolate Brownies

• 100 g Lindt Excellence 70% Cocoa Dark Chocolate
• 4 T Woolworths Salted Butter
• 100 g Woolworths Self-raising Wheat Flour
• 100 g Woolworths Ground Almonds
• 25 g Woolworths Light Brown Sugar
• Pinch of Cerebos Iodated Table Salt
• 2 Woolworths Free Range Extra Large Eggs
• 3 Woolworths Free Range Extra Large Egg yolks
• 180 ml Woolworths Fresh Full Cream Ayrshire Milk
• 1 x 5-pack Woolworths Our Best Ever Triple Chocolate Brownies, broken up into large chunks
• 125 g fresh blackberries
• 2 T Woolworths Unsweetened Cocoa Powder, for dusting
• 1 x 250 g Woolworths Cultured Cream Crème Fraiche, for serving

1. Place the chocolate and the butter in a heatproof glass bowl over gently simmering water to melt. 
2. Sift the self-raising flour, ground almonds, sugar and salt together. 
3. Whisk together the whole eggs, egg yolks, milk and melted chocolate mixture before adding to the flour mixture. Mix to form a smooth batter. 
4. Grease a 23 cm round skillet or cake pan with butter or non-stick cooking spray and dust with cocoa powder. Pour the batter into the tin and dot with Our Best Ever Triple Chocolate Brownies and blackberries. 
5. Place in a preheated oven of 200°C for 15–20 minutes – it should be firm around the edges, but be gooey and sticky in the centre. 
6. Remove from the oven, leave to cool for 5 minutes and dust with cocoa powder.
7. Dish up large spoonfuls with dollops of crème fraiche.

The blackberries add lovely bursts of tartness, but feel free to use any berries you have on hand — they’ll all bring something fabulous to the mix.