Recipe – Blackberry brownies

Blackberry brownie cr judy DarleyThese 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.

Ingredients

50g cocoa
4 tbl sp water
2 eggs
50g butter
200g blackberries
225g Muscovado sugar or 150g fructose
100g sieved self raising flour
1 pinch salt

Instructions

  • 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.
  • Crushing the berries cr Judy DarleyMix 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!

Recipe – Blackberry vinegar

Blackberries cr Judy DarleyTis the season for blackberrying! Ok, a bit late on that, but some shady corners are still fruiting nicely, and if you have any in your fridge or freezer, this recipe might help you turn it into ‘purple wonder juice’.

And what a bumper crop it’s been. Turns out frosty springs and luscious hot summers make berries very, very happy, and in turn, us.

As it happens, I’m not a huge fan of the blackberries themselves (all those pips lodging and crunching, eurgh…), but I absolutely adore the picking lark. What lovelier way to spend a sunny autumnal Sunday? Continue reading