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
Freeze: 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.