Blackberry and almond brownies

Blackberry and almond brownies

IMG_3959[1]

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!

IMG_3949[1]

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
  1. 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.
  2. 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.
  3. Put the sugar and chocolate in a large bowl and pour the butter over, then stir until everything has melted.
  4. Beat in the eggs, then sift over the flours and cocoa powder and stir together.
  5. Stir in the almonds and chopped chocolate until they are well dispersed.
  6. 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.
  7. 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.
  8. Leave to cool in the tin for AT LEAST half an hour, then eat!

IMG_4022[1]

Advertisements
Carrot cake (vegan, sugar free and gluten free)s

Carrot cake (vegan, sugar free and gluten free)s

IMG_4130[1]

I was a bit disappointed by the free-from episode of the Bake Off this week – it rather felt like the bakers were trying to overcome a problem by not using sugar in their cakes, or dairy in their ice-cream, rather than embracing the challenge and a different style of baking to make something interesting! Only Ugne and Nadiya really got into the spirit of the week I thought, although unfortunately Ugne’s sugar (and gluten) free cake didn’t go quite to plan – I felt so sorry for her when it was collapsing in the fridge. Nadiya’s jam made with basil seeds sounded really interesting, rather like a chia jam, and I’m definitely going to have to try it!

This carrot cake is sugar free, gluten free and dairy free, incorporating all three of this week’s tasks! The sweetness comes from maple syrup, as well as from the carrots themselves. Instead of wheat flour I have used a combination of ground almonds and buckwheat flour, and coconut oil instead of butter to make it dairy free. It is still lovely and moist like a non ‘free-from’ cake, and the spices make it a perfect autumnal treat.

Read more