Try this blackberry brownies recipe, adapted from Home Cookery Year by Claire Thomson (£30, Quadrille), then check out our chocolate brownies, beetroot brownies, Guinness brownies and tahini brownies.

Looking for more blackberry recipes? Check out our blackberry jam, blackberry crumble, blackberry cake, blackberry muffins and plenty more.

As with all brownies, the trick is to almost underbake them, leaving them to firm up in the tin, with the chocolate recalibrating with the blackberries from a melted mass to a dense, deeply rich form.


  • 200g 70% dark chocolate, broken into small pieces
  • 125g unsalted butter, softened, plus more for the tin
  • 3 eggs, beaten
  • 250g light brown soft sugar
  • 3 tbsp cocoa powder
  • 100g rye flour (or use spelt or plain flour)
  • 200g blackberries
  • 5 bay leaves, scrunched a little


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

This recipe is adapted from Home Cookery Year by Claire Thomson (£30, Quadrille). Photographs by Sam Folan.

Head here for more brownie recipes

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Claire Thomson is a chef and food writer, and almost always in the kitchen.


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