Blackberry & Bay Chocolate Brownie
Blackberry and bay are a wonderful match. I often add bay leaves to berry jam for a herbaceous almost spicy flavour note that matches particularly well with blackberries. In this recipe, the bay leaves gently infuse the butter and chocolate - for a subtle hint use one leaf, for a more pronounced flavour use two. Always use good quality chocolate for baking, one that you enjoy eating too. I like to use at least 70 per cent cocoa solids for a decent chocolate flavour. If you are after a sweeter brownie then use chocolate with a lower percentage of cocoa solids.
Ingredients
- 100 g butter
- 1-2 bay leaves, fresh or dried
- 150 g dark chocolate, broken into squares
- 3 eggs
- ½ cup 100g raw sugar
- ⅓ cup 65g plain flour (can use spelt or gluten-free flour)
- 3 tbsp cocoa powder
- ½ tsp baking powder
- pinch of salt
- 1 cup 120g fresh or frozen blackberries (or other berries)
Instructions
- Preheat the oven to 180ºC (fan 160ºC). Line a 20cm x 20cm square baking tin with baking paper, or a tin with similar dimensions.
- Place the butter and bay leaves into a saucepan and melt over a low heat. Add the chocolate pieces and stir constantly with a spatula until the chocolate is melted. Remove from the heat and set aside to infuse - keep warm.
- In a mixing bowl combine the eggs and sugar, whisking vigorously for 1 minute until fluffy and aerated.
- Lift the bay leaves from the chocolate, scraping clean with a spatula, and discard. Pour the chocolate into the egg mixture, whisking to combine.
- Sift over the dry ingredients, then use a spatula to briefly fold together. Add most of the berries, reserving a handful for the top, and continue to fold the mixture until just combined. Pour the batter into the prepared tin and dot over the remaining berries.
- Bake for 20-25 minutes until an inserted skewer comes out clean. It is OK if the middle is still a little soft as it will set as it cools.
- Cool in the tin then cut into 12-18 pieces - this brownie is rich so smaller portions are recommended. Store in an airtight container and consume within 3 days.