Created By: The FeedFeed
Flavorful berries and real dark chocolate meet in a rich, fudgy blackberry & raspberry chocolate brownie that’s as decadent as it is easy to make! The top of these dark chocolate brownies are studded with more fresh berries and then sprinkled with flaky sea salt for a delicious finish.
- 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
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.
0 cups per serving
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrates||0 g|
|Dietary Fiber||0 g|