Get ready, because these are going to be some of the best brownies you’ve ever tasted! Chocolate and blackberry brownies may not be the most popular flavour, but when you try them you’ll understand why.
That tart, juicy blackberry cuts through the rich chocolate to make a fudgy, completely delicious treat.
I love to make these with foraged blackberries. Go blackberry picking, come home and make these with the kids and treat yourself!
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
- Melting the chocolate and butter
The best way to melt the butter and chocolate is in a bowl over a pan of boiling water. Make sure that the water doesn’t touch the bowl. Alternatively, you can melt it in the microwave in a bowl covered with cling film, but keep a very close eye on it.
- Whisking the eggs and sugar
You’ll want the eggs and sugar to become creamy and thick, and light in colour. This will take a couple of minutes. You can use an electric whisk.
- Cooking the brownie
At the end of the cooking time, take the cake pan from the oven and give it a gentle shake. If the middle wobbles, it’s not quite done so put it back in for another five minutes.
Get the cook books:
Chocolate and Blackberry Brownies
Save This RecipeIngredients
- 200 g dark chocolate
- 185 g unsalted butter
- 3 eggs
- 275 g caster sugar
- 85 g plain flour
- 100 g 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.
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