It really is the best time of year for fresh fruit and my absolute favourites have to be blackberries and cherries. I am putting them in everything at the moment. When deciding on what to make I couldn’t decide between my favourites; a black forest gateau and brownies. I decided I could mix the two and enjoy something delicious and I’m sure it’s technically apart of your five a day.
These brownies are still that happy squidgy consistency but with a crispy cracked top and with plenty of fruit is you always get blackberries and cherries in every slice.
-250g unsalted butter at room temperature
-200g soft brown sugar
-100g caster sugar
-1 teaspoon of vanilla extract
-3 medium eggs
-1 egg yolk
-200g dark chocolate
-120g plain flour
-80g cocoa powder
-pinch of salt
–½ teaspoon of baking powder
-100g of fresh cherries and remove the pip
-Line and lightly grease a 20 x 30cm cake tin.
-Preheat the oven to 180ºC/160 fan/350ºF.
-Chop the cherries in to quarters and the blackberries in half. Dry them off with kitchen paper.
-Melt the chocolate in a microwave or over hot water. Once melted set aside to cool.
-By hand or in a mixer cream together the butter, sugars and vanilla until light and fluffy.
-Add the eggs and the extra yolk (the extra yolk really helps get a crisp top to the brownie). Mix in for a few minutes until fully combined.
-Add the cooled melted chocolate and mix
-Sieve in the flour, a pinch of salt, baking powder and the cocoa powder and mix until combined.
-Remove from the mixer and add the fruit and gently stir in by hand.
-Pour the mix into the tin and bake for 40-50 minutes. Add an extra 10 if you want it to have a firm set.
-Remove from the tin and allow to cool on a wire wrack for at least a few seconds before cutting in and enjoying.
Enjoy when it’s still warm with ice cream or cream.
I’m entering this into bake of the week. You can see what other bloggers are baking by clicking here this month it’s being run by Jen’s Food.