Berry Brownies

By lihui

16 Person

40 Minutes

0 Calories

Chopped fresh blackberries and dark chocolate bits are folded into a cocoa-based brownie topped with a silky, rich, truffle-like ganache. The blackberry brandy in the ganache is optional but nice for a more adult version. These brownies are dense, chocolatey and extra-fudgy. The brandy-spiked ganache and sprinkle of sea salt make them over-the-top delicious.

Ingredients

Brownies

4 Large eggs, at room temperature
6 oz. Blackberries
6 oz. Raspberries
2 oz. Semisweet or bittersweet chocolate, finely chopped
1 tsp. Vanilla extract
1/2 cup Firmly packed light brown sugar
1 1/4 cups Granulated sugar
1 cup Unsalted butter, cut into tablespoon-sized pieces
1/4 tsp. Sea salt
1/2 cup Sifted Dutch-processed cocoa
1 1/4 cups All-purpose flour

Ganache

6 oz. Blackberries
1 tbsp. Blackberry brandy, optional
3 tbsp. Unsalted butter, at room temperature
1/2 cup Heavy cream
7 oz. Semisweet or bittersweet chocolate, finely chopped

Method

01

Preheat oven to 350 degrees F. Coat a 13 x 9-inch pan with nonstick spray.
02

Whisk flour, cocoa and salt together into a small bowl to aerate and combine; set aside.
03

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in eggs one at a time, allowing each one to be absorbed before adding the next. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Batter will be thick. Chop one 6-ounce package of blackberries finely and fold into batter, along with chopped chocolate. Spread evenly into prepared pan.
04

Bake for about 30 minutes or until bars are slightly puffed and the edges have begun to come away from the side's of the pan. A toothpick inserted in the center comes out with some moist crumbs clinging. Place pan on rack until cool.
05

Place chopped chocolate in a heatproof bowl. Bring cream to a boil in a saucepan over medium heat. Immediately pour over chocolate; allow to sit for a few minutes for heat of cream to melt chocolate, then stir gently until ganache is smooth. Gently whisk in softened butter until ganache is smooth; whisk in brandy, if using. Allow to cool at room temperature until thick enough to spread, about the consistency of soft mayonnaise.
06

Spread ganache evenly over brownies using a small offset spatula. Refrigerate until serving time, up to 2 days; bring to room temperature before serving. Cut into 32 bars (8x4). Place a single blackberry or raspberry on top of each brownie bite before serving.

Related Tags

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Berry Brownies

4.8

( By lihui )

01 Information

Grade easy
Serving 16 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Brownies

4 Large eggs, at room temperature

6 oz. Blackberries

6 oz. Raspberries

2 oz. Semisweet or bittersweet chocolate, finely chopped

1 tsp. Vanilla extract

1/2 cup Firmly packed light brown sugar

1 1/4 cups Granulated sugar

1 cup Unsalted butter, cut into tablespoon-sized pieces

1/4 tsp. Sea salt

1/2 cup Sifted Dutch-processed cocoa

1 1/4 cups All-purpose flour

Ganache

6 oz. Blackberries

1 tbsp. Blackberry brandy, optional

3 tbsp. Unsalted butter, at room temperature

1/2 cup Heavy cream

7 oz. Semisweet or bittersweet chocolate, finely chopped

03 Method

Step 1

Preheat oven to 350 degrees F. Coat a 13 x 9-inch pan with nonstick spray.

Step 2

Whisk flour, cocoa and salt together into a small bowl to aerate and combine; set aside.

Step 3

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in eggs one at a time, allowing each one to be absorbed before adding the next. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Batter will be thick. Chop one 6-ounce package of blackberries finely and fold into batter, along with chopped chocolate. Spread evenly into prepared pan.

Step 4

Bake for about 30 minutes or until bars are slightly puffed and the edges have begun to come away from the side's of the pan. A toothpick inserted in the center comes out with some moist crumbs clinging. Place pan on rack until cool.

Step 5

Place chopped chocolate in a heatproof bowl. Bring cream to a boil in a saucepan over medium heat. Immediately pour over chocolate; allow to sit for a few minutes for heat of cream to melt chocolate, then stir gently until ganache is smooth. Gently whisk in softened butter until ganache is smooth; whisk in brandy, if using. Allow to cool at room temperature until thick enough to spread, about the consistency of soft mayonnaise.

Step 6

Spread ganache evenly over brownies using a small offset spatula. Refrigerate until serving time, up to 2 days; bring to room temperature before serving. Cut into 32 bars (8x4). Place a single blackberry or raspberry on top of each brownie bite before serving.

04 Author

lihui

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