Blackberry and bay brownies made with rye

Blackberry brownies

Name: Blackberry brownies
Total time: 45 min
Yield: Serves 12
Ingredients: 200g 70% dark chocolate broken into small pieces; 125g unsalted butter softened, plus more for the tin; 3 eggs beaten; 250g light brown soft sugar; 3 tbsp cocoa powder; 100g rye flour (or use spelt or plain flour); 200g blackberries; 5 bay leaves scrunched a little

Claire Thomson

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Serves 12

Easy

Total time: 45 mins

+ cooling

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Add a sophisticated twist to your next batch of brownies with bay leaves and blackberries. This recipe uses rye flour and 70% dark chocolate

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Alternatives

Complete the dish

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

Looking for more blackberry recipes? Check out our blackberry jam, blackberry crumble, blackberry cake, blackberry muffins and plenty more.

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.

Ingredients

Nutrition

200g 70% dark chocolate

broken into small pieces
125g unsalted butter

softened, plus more for the tin
3 eggs

beaten
250g light brown soft sugar
3 tbsp cocoa powder
100g rye flour (or use spelt or plain flour)
200g blackberries
5 bay leaves

scrunched a little

Nutrition: per serving

kcal314
fat17.5g
saturates10.1g
carbs32.9g
sugars25.1g
fibre4g
protein4.4g
salt0.1g

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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Authors

Claire Thomson

Claire Thomson is a chef and food writer, and almost always in the kitchen.

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