Created By: The FeedFeed
Description
Flavorful berries and real dark chocolate meet in a rich, fudgy brownie that’s as decadent as it is easy to make! The top is studded with more fresh berries and then sprinkled with flaky sea salt.
- 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 1/2 Cups all-purpose flour
- Flaky sea salt, for garnish
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PREHEAT oven to 350°F.
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LINE a 9-inch by 13-inch baking pan with parchment paper.
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BALANCE a medium heat proof bowl on top of a saucepan of simmering water.
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PLACE 1 cup butter into heat proof bowl.
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ADD 8 ounces chocolate and 2 tablespoons cocoa powder.
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WHISK chocolate mixture occasionally until melted and smooth.
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SET ASIDE chocolate mixture to cool slightly.
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PLACE half of the blackberries into a large bowl.
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ADD half of the raspberries, 1 cup granulated sugar, and 1 cup brown sugar.
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MASH berry mixture until it forms a coarse paste.
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ADD 1 tablespoon vanilla extract, 2 teaspoons kosher or table salt, and 4 eggs.
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WHISK berry mixture thoroughly until smooth.
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FOLD chocolate mixture into berry mixture.
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FOLD in 1 ½ cups flour just until incorporated. Do not overmix.
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POUR batter into prepared pan.
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SCATTER remaining blackberries and raspberries over top of batter.
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BAKE until set, about 35 to 42 minutes.
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REMOVE brownies from oven and immediately GARNISH with flaky sea salt.
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ALLOW brownies to cool completely.
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SLICE into 24 squares and serve.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |