Get ready, because these might just be some of the best brownies you’ve ever tasted!
Chocolate brownies are already pretty hard to beat – rich, fudgy, slightly crisp on the edges and gloriously chocolatey in the middle. But add blackberries and something magical happens.
Those juicy berries burst as they bake, creating little pockets of sharp, fruity flavour that cut straight through the richness of the chocolate. The result is a brownie that’s sweet, sharp, rich and utterly addictive all at once.
Chocolate and blackberry brownies might not be the most obvious combination, but once you try them you’ll understand exactly why they work so well.
And if you happen to have a bowl of freshly picked blackberries sitting in your kitchen – even better!
A Perfect Recipe After Blackberry Picking
Every late summer we go blackberry picking. It’s one of those wonderfully simple things that children (and grown ups, cough cough) absolutely love.
My daughter toddles along the hedgerow pointing excitedly at every berry she sees, while I try to quickly check whether they’re ripe before she eats them all.
Of course, the basket never ends up quite as full as it should – because quite a lot of the berries mysteriously disappear before we get home…
But whatever makes it back to the kitchen always gets turned into something delicious. And these chocolate and blackberry brownies are one of my favourite things to bake after a blackberry picking adventure.
They’re quick and forgiving, which also makes them perfect for baking with children. It gets a little messy (of course it does!) but that’s part of the fun.
Why Blackberries Work So Well In Brownies
Chocolate brownies are rich and intense, which is exactly why they pair so beautifully with slightly tart fruit.
Blackberries have a natural sharpness that balances the sweetness of the brownie batter perfectly.
It’s the same reason fruit and chocolate work so well in desserts like Black Forest cake. That contrast between rich chocolate and sharp fruit makes every bite interesting.
If you enjoy baking with blackberries, you might also like my Blackberry Loaf Cake or Lemon and Blackberry Muffins – both lovely ways to use a big bowl of fresh berries.
Ingredients, Substitutions and Variations
- Dark chocolate – dark chocolate is best so that you get that intense chocolatey flavour.
- Unsalted butter – unsalted butter is best for this recipe. You could use salted, but that will make the brownies taste even sweeter.
- Eggs – you’ll need three medium/large eggs.
- Caster sugar – simple caster sugar is best for this recipe.
- Plain flour– use white flour. Sift beforehand, if you can.
- Blackberries – use fresh blackberries. If they’re very large, cut them into halves or even quarters.
Top Tips for Perfect Brownies
Top Tips For Perfect Brownies
- Melt the chocolate gently – The best way to melt the chocolate and butter is in a bowl over a pan of simmering water (a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. You can also melt them in the microwave, but do it slowly in short bursts so the chocolate doesn’t burn.
- Whisk the eggs and sugar properly – Whisking the eggs and sugar until they are light, pale and slightly thickened helps create that lovely shiny brownie crust. This usually takes a couple of minutes with an electric whisk.
- Fold the mixture gently – Once the chocolate mixture is added, fold everything together gently using a spatula. This helps keep some air in the batter and ensures the brownies stay soft rather than dense.
- Don’t overbake – The brownies should still have a slight wobble in the centre when they come out of the oven. They’ll firm up as they cool. Trust the process!
Baking With Children
One of the reasons I love this recipe so much is that it’s perfect for baking with children.
There are lots of simple steps little helpers can get involved in:
• whisking the eggs and sugar
• stirring the chocolate mixture
• sprinkling the blackberries
• licking the spoon afterwards (a very important job)
My toddler particularly enjoys dropping the blackberries into the batter one by one.
It may take slightly longer that way… but it’s absolutely worth it.
And there’s something wonderful about sharing a warm square of brownie that you baked together.
Chocolate and Blackberry Brownies
Ingredients
- 200 grams dark chocolate
- 185 grams unsalted butter
- 3 eggs
- 275 grams caster sugar
- 85 grams plain flour
- 100 grams blackberries cut in half if large
Instructions
- Preheat the oven to 180 degrees Celsius. Line a 20cm square cake tin with baking parchment.
- Put the chocolate and butter in a bowl and put over a pan of boiling water. Stir regularly until it is melted. Remove from the heat and let it cool to room temperature.
- Crack the eggs into a large bowl. Add the sugar and whisk until light, thick and creamy.
- Tip in the cooled chocolate and butter. Use a spatula to fold it in in a figure of eight motion, being careful not to knock air out of the egg.
- When it is fully mixed, add the flour and do the same. Stir in the blackberries, then pour into the prepared cake tin.
- Cook for 25 minutes until firm. Remove from the oven and allow to cool fully in the tin (best done in the fridge) before slicing into 10 pieces.
Notes
Storing Chocolate and Blackberry Brownies
These brownies keep very well for several days. Store them in an airtight container and they’ll stay soft and fudgy for 3–4 days. In fact, these brownies taste even better the next day once the flavours have settled.If you enjoy baking with blackberries, you might also like:
Or if you’re looking for more rich chocolate bakes, try my Chocolate and Date Brownies.
The gooiest, most moreish brownies you’ll taste!