Ingredients
- 200g Dark Chocolate 70%, broken into small pieces
- 125g unsalted butter, softened, plus more for the tin
- 3 eggs, beaten
- 250g dark muscovado sugar
- 3 tbsp cocoa powder
- 100g rye flour (or use spelt or plain flour)
- 200g blackberries
- 5 bay leaves, scrunched a little
Method
- Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square or 25cm x 15cm rectangular cake tin with baking paper.
- Melt the chocolate and butter in a bowl set over a pan of simmering water, or in a microwave on low (the defrost setting), gently stirring every now and then.
- Put the eggs and sugar in the bowl of a stand mixer fitted with the beater attachment and beat together until light and fluffy, or in a bowl with an electric whisk, then use a spoon to fold in the cocoa powder and flour until combined.
- Carefully stir in the melted chocolate mixture and half the blackberries.
- Pour the cake batter into the prepared tin, dot with the remaining blackberries and the bay leaves, and bake for 20-25 minutes, or until just firm to the touch and cracks have appeared at the edges.
- Cool the brownies to room temperature in the tin until they have set. Cut into squares and serve.