Blackberry brownies

2:11 AM | Labels: English Food, olivemagazine, UK Food

Blackberry and bay brownies made with rye

Try this blackberry brownies recipe, adapted from Home Cookery Year by Claire Thomson (£30, Quadrille), then check out our best chocolate brownies and tahini brownies.

As with all brownies, the trick is to almost underbake them, leaving them to firm up in the tin, with the chocolate recalibrating with the blackberries from a melted mass to a dense, deeply rich form.

57
Total time 45 minutes
Note + cooling
Difficulty Easy

Ingredients

70% dark chocolate 200g, broken into small pieces
unsalted butter 125g, softened, plus more for the tin
eggs 3, beaten
light brown soft sugar 250g
cocoa powder 3 tbsp
rye flour (or use spelt or plain flour) 100g
blackberries 200g
bay leaves 5, scrunched a little

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square or 25cm x 15cm rectangular cake tin with baking paper.

Step 2

Melt the chocolate and butter in a bowl set over a pan of simmering water, or in a microwave on low (the defrost setting), gently stirring every now and then.

Step 3

Put the eggs and sugar in the bowl of a stand mixer fitted with the beater attachment and beat together until light and fluffy, or in a bowl with an electric whisk, then use a spoon to fold in the cocoa powder and flour until combined. Carefully stir in the melted chocolate mixture and half the blackberries.

Step 4

Pour the cake batter into the prepared tin, dot with the remaining blackberries and the bay leaves, and bake for 20-25 minutes, or until just firm to the touch and cracks have appeared at the edges. Cool the brownies to room temperature in the tin until they have set. Cut into squares and serve.

This recipe is adapted from Home Cookery Year by Claire Thomson (£30, Quadrille). Photographs by Sam Folan.

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