These brownies have a lovely lustrous blueblack colour thanks to their healthy autumnal ingredient! I came up with this recipe as a way to use up the berries I adore picking, but aren’t that keen on eating – all those annoying seeds! Hence last year’s blackberry vinegar recipe. For these brownies, the berries are puréed to remove all the unpleasant bits. If you have a bumper crop, the purée can be frozen to ensure a year-round supply – just ensure you defrost it thoroughly before adding it in.
If you like, include 50g chopped walnuts or glacé cherries, but I rather enjoy the unadulterated chocolatey-ness of it all, with just a hint of saintly September berries.
4 tbl sp water
225g Muscovado sugar or 150g fructose
100g sieved self raising flour
1 pinch salt
- Heat oven to gas mark 4, 180 c, 350 f.
- Line an oblong tin (at least a few cm deep) with greased greaseproof paper.
- Crush the blackberries through a sieve into a bowl using a fork. You should end up with around 100g purée.
- Mix cocoa with water in a small pan. Add butter and your blackberry purée and place in a small pan over a low heat, stirring till smooth.
- Whisk the eggs until pale and fluffy. Add the sugar and whisk again. Add the blackberry chocolate mixture and whisk some more.
- Fold in flour and salt. It should be quite thick and creamy – add more flour or water as needed to get the right consistency.
- Pour into prepared tin.
- Pop in oven for 35 minutes, then check. It may need up to 45 min, depending on your oven.
- When cooked the brownies will have shrunk back from the edges of the tin.
- Leave to cool then peel off paper and cut into fat wodges ready to serve.
NB: My first batch didn’t have the crust on top that’s usually associated with brownies, so I read up on it and discovered that it’s because I didn’t whisk the mixture enough after adding the eggs. Something to bear in mind for next time!