Hedgerow Brownies
I grow blackberries, raspberries and tayberries in the garden but always go foraging on local walks for more. Blackberries seem to grow in abundance where we live and there are so many bushes where you can fill container after container to stock your freezer or eat fresh.
In fact, one of Oscar’s first walks when he was just over a month old was foraging for blackberries on a lockdown permitted walk!
In my opinion, brownies are a great bake, all year round - and this recipe is one of my favourites as it has a black forest gateaux flavour and uses some of the frozen fruits from our garden and local area. These are slightly more on the cakey side of a brownie but taste utterly delicious - especially warm fresh from the oven with some ice cream.
INGREDIENTS
80g unsalted butter
2 eggs
50g cocoa powder
145g caster sugar
175g frozen blackberries
50g frozen raspberries
2tbs milk
80g plain flour
1/2 tsp baking powder
METHOD
Pre heat oven to 180C and line a 7" square tin or brownie pan
In a large saucepan melt the butter over a medium heat
Remove from the heat and stir in the cocoa and sugar until they form a grainy paste, then add the milk and eggs and combine until shiny and smooth
Add the flour and baking powder and stir until combined and no pockets of flour remain
Carefully mix in the blackberries and raspberries, trying to avoid mashing them up completely. You should have a very lumpy mixture now!
If you feel the mixture is too runny at this point add a little more flour - it depends how fluffy you want the brownies; less flour means squidgy brownies, more flour will make them more cakey
Pour it all into the lined tine and bake for no more than 30min - I take mine out at about 20min because I like mine more dense and gooey in the middle. Make sure a knife comes out of the brownie clean and it’ll be cooked enough.
Cool on a rack, cut and enjoy!
