Sunday, 6 April 2008
Chocolate Blackberry Brownies
This is my son's favourite recipe, so I was persuaded to make a batch yesterday:
175g (6 oz) or 3/4 cup caster (superfine) sugar
175g (6 oz) or 1 cup plain (semi-sweet) chocolate, broken into pieces
150g (5 oz) or 1/2 cup plus 2 tblspns sunflower margarine
100g (4 oz) or 1 cup plain (all-purpose) flour
225g (8 oz) 1 1/2 cups ripe blackberries, hulled (I use mine from frozen)
100g (4 oz) or 2/3 cup chocolate chips (I omit these - chocolately enough already)
Grease a 40cm (16 inch) square tin. Beat the eggs with the sugar in a bowl. Melt the chocolate and margarine in a bowl over a pan of hot water or in a microwave oven. Mix the egg and chocolate mixtures together. Stir in the flour and beat thoroughly. Mix in the blackberries and chocolate chips. Put the mixture into the prepared tin.
Bake in the oven at 180 degC/350 degF/mark 4 for 25-30 mins. Cool on a wire rack and cut into squares. Remove from the tin when completely cold. Makes 16.
This recipe is from the excellent "Country Harvest" by Linda Burgess and Rosamund Richardson - fabulous recipes, and wonderful photographs to accompany it. I use it a lot.