The annual back-to-school week heralds the blackberry season. They’re freely available up and down the country so once you find a good spot, get all the kids involved and pick as many as you can. Blackberries are a real superfruit and freeze very well for using in your baking through the year. You may have a few raspberries left over from the Summer crop or you may have picked some blackberries this week. Here’s my reliable recipe for raspberry brownies that you can adapt to use blackberries instead!
- 125g butter
- 50g dark cocoa (but drinking chocolate powder will work fine here)
- 200g caster sugar
- 3 medium eggs
- 200g plain flour
- 1 teaspoon baking powder
- 100g whole blackberries
Preheat your (fan) oven to 180 degrees Celcius. Line a square baking dish well.
In a large, microwaveable bowl, melt the butter in the microwave. It should only take 30 seconds x 2 on the high setting. Stir in the cocoa powder until blended with the melted butter.
In a second large bowl whisk together the eggs and sugar until creamy and frothy. While whisking, pour in the butter & cocoa powder mixture. Keep on whisking until completely combined.
Stop whisking and fold in the flour and baking powder. Once all the flour and baking powder has been combined, pour half the mixture into the lined baking dish. Stud the mixture with the whole blackberries then pour the remaining mixture on top.
Bake in the oven for 25 minutes. Carefully remove the brownie from the oven Return to the oven for a further 5 minutes to intensify the flavours.
Turn off the oven, remove the brownie and leave to cool completely before serving.