Blackberry and chocolate brownies

We've been blackberry picking three times this year. The first time we made blackberry muffins, which we are huge hit. Last time we made a traditional blackberry and apple pie (recipe to follow) and this time my daughter suggested that blackberry and chocolate brownies would be a good idea.

Here's what I came up with. This recipe is delicious and moist, as you can see from one of the photos. It has a lovely purpley brown colour and the blackberries and chocolate work surprisingly well. They would look lovely with the addition of some white chocolate chips! I just loved the colour left in my bowl after crushing the blackberries; they look so cheery; just the thing for adding some warmth to the feelings of autumn already in the air.

A successful brownie has a slight crust with a soggy inside which goes fudgy as they cool down.

Blackberries contain high levels of antioxidants and can help protect against cancer; so go to the hedgerows and grab a handful of these cute berries and pop them in your mouth!

Blackberry and chocolate brownies

Ingredients

• 250-500gms fresh blackberries, lightly mashed with a fork
• 6 oz plain flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
  
• 3 oz fructose
• 140 mls melted butter (about 4oz before melting)
• 125 mls milk
• 2 beaten eggs

Method

• Mix together the flour, cocoa powder, baking powder and fructose in a large bowl
• Add the melted butter, milk and eggs and mix briefly; don't worry if it's a bit lumpy
• Stir in the mashed blackberries
• Put into a greased brownie tin and smooth the top
  
• Bake for 25 - 30 minutes at 180 until just set on the top

Verdict
9/10 Mmmmmmm, delicious Mummy. I knew they would work!