Blackberry and bay brownies made with rye

Blackberry brownies

  • serves 12
  • Easy

Add a sophisticated twist to your next batch of brownies with bay leaves and blackberries. This recipe uses rye flour and 70% dark chocolate


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

Looking for more blackberry recipes? Check out our apple and 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.



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

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Nutritional Information

  • Kcals 314
  • Fat 17.5g
  • Saturates 10.1g
  • Carbs 32.9g
  • Sugars 25.1g
  • Fibre 4g
  • Protein 4.4g
  • Salt 0.1g