Berry Brownies PT40M https://img2.recipesrun.com/201907/2019/0822/8e/d/513188/300x200x90.jpg 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. 16 servings Ingredients: 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 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

Berry Brownies

3.8

( By lihui )

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.

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

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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

60 Recipes

Berry Brownies

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