Blackberry season is in full swing and the blackberries on my allotment have done well this year and I have been experimenting with a few blackberry desserts. These blackberry brownies are delicious. Delightfully chocolatey brownies are always a treat and with the addition of blackberries they will definitely not disappoint.
A trio of blackberry desserts
My father-in-law gave me our blackberry bush. Luckily it is thornless so even though our allotment is quite a small plot it was safe to plant it there. I was a little worried that the trade off for the lack of thorns might be a compromise on the flavour of the berries but I am delighted to report that it’s not the case. What’s more there are plenty of them.
This weekend I had to make the dessert for our local dinner party club and got a little carried away making no less than 3 desserts, all of them with blackberries! A sorbet, a blackberry mousse, and these brownies. It proves I couldn’t decide what to make first with my harvest of blackberries., but I’m sharing the blackberry brownies here first – they are so good.
Cake or Dessert
These blackberry brownies are perfect for a dessert, served with sorbet, cream or a little blackbbery coulis (see below). Although I served them cold, I can’t help but think they would be really yummy served while still warm. On their own they make the perfect little cakes for a tea time treat. They will keep for several days in an airtight container in a cool place. I had the last one today with a cup of coffee – bliss.
Blackberry Brownies step by step
- 200 g dark chocolate ideally 70% cocoa solids
- 150 g butter
- 200 g golden caster sugar
- 3 large eggs
- 75 g plain flour
- 1 tbsp cocoa powder
- 200 g blackberries
Grease and line a 23cm square cake tin. Preheat the oven to 200℃ /180℃ fan/gas mark 6.
Break the chocolate into pieces and place in a bowl over a pan of hot water with the butter. Heat gently, stirring until melted and combined.
Remove the bowl from the heat. add the sugar and mix well. Add the eggs one at a time and beat in. (If the mixture is very hot allow to cool slightly before adding the eggs.)
Sift the flour and cocoa powder into the bowl and mix to combine.
Pour into the prepared tin and scatter the blackberries evenly over the surface.
Bake for about 30 minutes until just cooked. Cool in the tin. Cut into squares to serve
Recipe NotesFreeze: For up to 3 months
Hints, tips and variations
- I just know this recipe will work well with raspberries too as they go well with chocolate. It is just a matter of time before I give it a try. If you beat me too it, let me know what you think. I would also love to see your pictures too.
- You can use frozen blackberries instead of fresh. Scatter the frozen berries over the surface of the cake batter as you would the fresh.
- Take care not to over bake. Brownies should be slightly soft and almost gooey in the centre.
- Do not be tempted to skip lining the tin, brownies are notorious for sticking.
- If you melt the butter and chocolate in a bowl over a pan of hot water, you are unlikely to over heat the mixture but if the bowl does get very hot allow to cool slightly before adding the eggs.
- To make a blackberry coulis to serve with the brownies, blitz a few few blackberries with a little caster sugar then strain through a sieve. Also delicious served drizzled over ice cream.