These brownies are literally the best brownies I have ever eaten. They are dense, chocolatey and squidgy, but with a sharp hit from the blackberry layer and a crunch from the almonds. They are a perfect dessert brownie: ideal served warm with a scoop of icecream and some fresh blackberries, but would not survive so well in a lunchbox…! The only slightly annoying thing about these brownies is that you have to wait at least, AT LEAST 30 minutes before cutting them up and diving in, otherwise they really don’t hold their shape. But that is the only annoying thing… apart from that they are absolute heaven!
Blackberry and almond brownies
For the brownies:
- 4 eggs
- 240g dark chocolate, roughly chopped
- 240g salted butter
- 320g caster sugar
- 70g cocoa powder
- 100g self-raising flour
- 60g plain flour
- 100g dark chocolate, chopped
- 50g toasted almonds, chopped
For the blackberry layer:
- 150g blackberries
- 30g caster sugar
30 x 20cm brownie tin
- Heat your oven to 180°C
- Make the blackberry layer by putting the blackberries and sugar into a heavy bottomed pan and heating until the sugar is dissolved, the cook until the blackberries are soft, but not mushy.
- For the brownies, first brown the butter by melting it in a saucepan, and then continuing to heat it until it bubbles and turns a golden brown colour, with a nutty smell.
- Put the sugar and chocolate in a large bowl and pour the butter over, then stir until everything has melted.
- Beat in the eggs, then sift over the flours and cocoa powder and stir together.
- Stir in the almonds and chopped chocolate until they are well dispersed.
- Spoon half the mixture into the tin and spread out evenly. Spoon over the blackberry mixture, then top with the rest of the brownie mix and smooth the top.
- Bake the brownies for 25 minutes, until they still have a bit of a wobble in the centre, but have a bit of a crust.
- Leave to cool in the tin for AT LEAST half an hour, then eat!