Helen Goh's lemon 'brownies' with winter berries

Step 1

1. Preheat oven to 170C fan-forced (190C conventional).

Step 3

Line a 20-centimetre-square cake pan with baking paper, allowing an overhang of 4-5 centimetres – this will make it easier to remove the brownie when cooked.

Step 4

3. Sift flour, baking powder, bicarbonate of soda and salt into a medium bowl and set aside.

Step 5

4. In a saucepan set over low heat, melt the butter, then add the sugar and lemon zest. Using a wooden spoon, stir to combine; don't be too vigorous as the butter will splatter. Continue to heat, stirring until the mixture is smooth, shiny and hot (but not boiling) – about 2 minutes.

Step 6

5. Remove from heat and use a hand whisk to beat in the lemon juice, followed by the eggs. Pour the mixture into the sifted dry ingredients and whisk lightly until just combined.

Step 7

6. Scrape mixture into the prepared pan and scatter the berries on top. Place in the middle shelf of the oven and bake for 35-40 minutes, or until the edges begin to come away from the sides and the top is golden brown. A skewer inserted into the centre should come out clean, or with just a few moist crumbs clinging to it.

Step 8

7. Remove from the oven and cool completely on a cake rack (about an hour) before lifting it out of the tin. Sieve over some icing sugar, then slice into squares or rectangles.