Blackberry & Raspberry Dark Chocolate Brownies
Time:40 minutes
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
24 brownies
Ingredients
- 1 Cup (2 sticks) unsalted butter
- 8 Ounces dark chocolate, roughly chopped
- 2 Tablespoons cocoa powder
- 1 Package (6 ounces) Driscoll’s Blackberries, divided
- 1 Package (6 ounces) Driscoll’s Raspberries, divided
- 1 Cup granulated sugar
- 1 Cup light brown sugar
- 1 Tbsp. vanilla extract
- 2 Teaspoons kosher or table salt
- 4 eggs
- 1/2 Cups all-purpose flour
- Flaky sea salt, for garnish
Directions
- PREHEAT oven to 350°F.
- LINE a 9-inch by 13-inch baking pan with parchment paper.
- BALANCE a medium heat proof bowl on top of a saucepan of simmering water.
- PLACE 1 cup butter into heat proof bowl.
- ADD 8 ounces chocolate and 2 tablespoons cocoa powder.
- WHISK chocolate mixture occasionally until melted and smooth.
- SET ASIDE chocolate mixture to cool slightly.
- PLACE half of the blackberries into a large bowl.
- ADD half of the raspberries, 1 cup granulated sugar, and 1 cup brown sugar.
- MASH berry mixture until it forms a coarse paste.
- ADD 1 tablespoon vanilla extract, 2 teaspoons kosher or table salt, and 4 eggs.
- WHISK berry mixture thoroughly until smooth.
- FOLD chocolate mixture into berry mixture.
- FOLD in 1 ½ cups flour just until incorporated. Do not overmix.
- POUR batter into prepared pan.
- SCATTER remaining blackberries and raspberries over top of batter.
- BAKE until set, about 35 to 42 minutes.
- REMOVE brownies from oven and immediately GARNISH with flaky sea salt.
- ALLOW brownies to cool completely.
- SLICE into 24 squares and serve.
