Brown Sugar Blackberry Brownies
I don’t think there could be a square that brings so much joy as a brownie. They are a staple of our childhood memories and for some reason a sure treat in any birthday party, even if there’s a big frosted cake.
You would never be able to count on how many ways you can get creative when baking brownies. I assume we always go back to the classic chocolate with walnuts square. We are creatures of habit and consistency brings us peace of mind after all.
But this is not one of those times. This time I wanted to play with the smoky taste of molasses that you could get from dark brown sugar. It adds a nice deepness of flavor to the chocolate. Also, adding marmalade on top of brownies is nothing new around this house. I do it with whatever flavor I have around in my fridge. But I die for blackberries and chocolate and I happened to have a blackberry preserves jar so I went for it. Also, blackberries and vanilla are pure utterly bliss. Have you ever tried pure vanilla ice cream with blackberries? You are missing if not! You are up to a delicious treat!
Anyway. These brownies. They are in the super fudgy side so that you know. A touch of sea salt flakes on top is a nice pop of flavor among all the sweetness of the chocolate and marmalade. Bake them and find out for yourself how delicious and decadent they are!
1. If the chocolate doesn’t melt completely, return the pan to the still hot burner for a few seconds to achieve the melting process.
2. Depending on how quick and consistent your oven is, you may check the brownies after 15 minutes just to make sure you don't’ overbake them.
3. Use your favorite preserves or marmalade. You can also swap it altogether for nutella or dulce de leche.
Brown Sugar Blackberry Brownies
Unsalted butter, chopped in pieces – 1 stick
Dark brown sugar – 1 cup
Semi-sweet chocolate chips – 12 oz (one bag of chocolate chips) + 1 cup
Cocoa powder – ¼ cup
Unbleached all purpose flour – ½ cup
Vanilla extract – 1 Tsp
Fine sea salt – ½ Tsp
Whole eggs – 3
Egg yolk – 1
Blackberry marmalade or preserves – 2 to 3 TBSP
Sea salt flakes to sprinkle on top (optional)
Total time: 30 minutes Active time: 10 minutes
Equipment: 9" x 13" cake pan
Preheat oven at 350°.
Spread some butter or baking spray in a 9” x 13” baking pan.
In a small saucepan mix the butter and the brown sugar. Melt the butter with the sugar in very low heat. Retire form heat and add the 12 ounces of chocolate. Mix until the chocolate is completely melted (see notes). Let it cool down for several minutes.
In a medium bowl combine the cocoa powder and the flour.
Add the vanilla and salt and combine. Add the eggs and egg yolk to the chocolate mixture one by one, incorporating one before adding the next one. Using a wooden spoon mix in the cocoa powder and flour until everything is well incorporated. Do not overmix. Gently fold in the remaining chocolate chips. Pour batter into the pan. Pour some of the marmalade in different spots through the top of the batter. Using a chopstick, long toothpick or a spoon swirl it through the batter. Bake for about 20 minutes, until it looks crusty but the center is just a bit gooey. You can insert a toothpick and poke the brownie through a dry area, it should come out with some melted chocolate but the crumb should look almost dry. Retire from oven and sprinkle the sea salt flakes, if using. Let the brownies cool down before cutting and serving