Chocolate and Blackberry Brownies
Sweet, sharp, rich and juicy chocolate and blackberry brownies - you’re going to love these!
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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.
Nutrition Facts
Chocolate and Blackberry Brownies
Amount per Serving
Calories
412
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
89
mg
30
%
Sodium
25
mg
1
%
Potassium
192
mg
5
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
33
g
37
%
Protein
4
g
8
%
Vitamin A
563
IU
11
%
Vitamin C
2
mg
2
%
Calcium
31
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.