Driscoll's Raspberry and blackberry brownies
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Raspberry and blackberry brownies

Flavorful berries and real dark chocolate meet in a rich, fudgy brownie that’s as decadent as it is easy to make! The top is studded with more fresh berries and then sprinkled with flaky sea salt.

  • Method

    1. Preparation

      Preheat oven to 175°C. Line a 20cm by 20cm baking pan with parchment paper.

    2. Chocolate

      Carefully place a medium heat proof bowl on top of a saucepan of simmering water, then add 1 cup butter into heat proof bowl. Add dark chocolate and cocoa powder. Whisk chocolate mixture occasionally until melted and smooth. Set aside chocolate mixture to cool slightly.

    3. Brownie

      Place half of the blackberries into a large bowl. Add half of the raspberries, 1 cup granulated sugar, and 1 cup brown sugar. Mash berry mixture until it forms a coarse paste. Add 1 tablespoon vanilla extract, 2 teaspoons kosher or table salt, and 4 eggs. Whisk berry mixture thoroughly until smooth. Fold chocolate mixture into berry mixture, then fold in 1 ½ cups flour just until combined (try not to overmix). Then pour batter into prepared pan. Scatter remaining blackberries and raspberries over top of batter. Bake until set, about 35 to 42 minutes.

    4. Serving

      Remove brownies from oven and immediately sprinkle with sea salt flakes. Slice into 24 pieces and serve.

  • Ingredients

    1 cup unsalted butter
    225g dark chocolate, roughly chopped
    2 tablespoons cocoa powder
    1 punnet Driscoll’s blackberries, divided
    1 punnet Driscoll’s raspberries, divided
    1 cup sugar
    1 cup light brown sugar
    1 tablespoon vanilla extract
    2 teaspoons kosher or table salt
    4 eggs
    1 ½ Cups all-purpose flour
    sea salt flakes, for garnish

    • Dessert
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