Nothing beats brownies. I was waiting for someone to show-up and I made these on an impulse, from scratch (of course). The tanginess of the berries cuts into the richness of the chocolate. A friend of my daughter’s who was around at the time, tasted one and raved about it. She told me she is not into desserts, but this one (because of the fresh berries) converted her. Yay.
1 basket raspberries
1 basket blueberries
¾ cup sifted AP flour
½ tsp BP
1/3 to ½ cup cocoa powder (add up to 1/2 cup if you like a deep and rich chocolate flavor)
½ cup unsalted butter, melted
¾ cup white granulated sugar
1 tablespoon molasses or honey (I used date molasses)
1 tsp vanilla extract or vanilla sugar
3 tablespoons melted and strained currant or berry jelly
1. Melt the butter in the microwave or in a saucepan, set aside, add the cocoa powder and stir to combine till smooth.
2.Place the eggs, sugar and molasses (or honey) in a mixing bowl and beat till thick, for about 5 minutes or so. Meanwhile, place all the dry ingredients in a bowl and mix with a wire beater or a fork to mix well. Line a 8” or 9” brownie pan with baking paper and preheat the oven to 350F (180C).
3. Add the butter, cocoa mixture to the egg batter and mix to combine. Add the flour mixture and mix to combine. Pour the batter into the pan and level it with a wet spatula. Insert the berries into the batter halfway deep and bake for about 25 minutes until the batter is puffed-up and feels set. If desired, brush the top with 3 or more tablespoons of melted currant or raspberry jelly to give it a nice shine. Cool and serve.
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