Ingredients for 8 people

  • For the compote:
  • 500 g blackberries (we used frozen)​
  • 2 tbsp caster sugar​
  • 3 tbsp De Nigris Gold Label Balsamic Vinegar​ of Modena
  • 1 tbsp orange juice​
  • For the chocolate brownie:​
  • 190 g good quality dark chocolate ​
  • 160 g butter​
  • 3 large eggs​
  • 175 g light brown sugar​
  • 1 tsp vanilla extract​
  • 110 g plain flour​

For the recipe

For the balsamic compote:
Put blackberries, sugar and Platinum Label Balsamic Vinegar​ of Modena in a medium pan and cook over low-medium heat until the fruit breaks down and is quite soft. Once done, remove from heat and stir in the orange juice. Let it cool.​

For the chocolate brownie:
Preheat oven to 180 C. Line a rectangular baking tin with baking paper. Melt chocolate and butter together over a double boiler. Once melted, add in the eggs one at a time, whisking continuously. Add sugars and vanilla and mix together, then add flour and mix until well combined. Pour batter into prepared baking tin. Swirl half the compote into the brownie batter with a knife. Bake for 20-25 mins or until a skewer inserted comes out clean. Cool completely before cutting into pieces. Serve warm, topped with more blackberry compote.​