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Decorated with mint and blueberries, this brownie stack could easily be viewed as two of your five a day. Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a baking tin and line with parchment, then melt 200g dark chocolate and 200g unsalted butter in a heatproof bowl over a pan of simmering water. Stir until smooth. In a second bowl, whisk 250g caster sugar with three eggs until creamy. Fold the chocolate mix into the egg mix to combine. Sift 100g plain flour, 30g cocoa powder and a pinch of salt into the bowl and fold in with a spatula. Spread the batter into the baking tin and bake for 25 to 30 minutes. Allow to cool, then lift out using the parchment. Slice into squares and serve! Brownie guide
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