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Joe’s Blackberry Brownies

by Joanne Harris & Fran Warde from The Little Book of Chocolat

This delectable brownie recipe takes sharp blackberries and combines with a rich dark chocolate base. Serve alone or warm with a scoop of vanilla ice cream.

From the book

Joanne Harris & Fran Warde


Joe (and my grandfather) would have insisted on picking his own blackberries. Now you can buy them from supermarkets, of course; but somehow, those blackberries don’t taste the same as when they’re scavenged from a piece of wasteland or picked from the side of a country road …

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120g dark chocolate, broken into small, even-sized pieces
120g butter
2 eggs
225g unrefined caster sugar
110g self-raising flour
150g blackberries

Essential kit

You will need an 18 x 18cm shallow baking tin.


Heat the oven to 180°C/gas mark 4. Line an 18 x 18cm shallow baking tin with baking parchment.

Place the chocolate and butter in a large saucepan over a very low heat and melt, mixing frequently. Remove from the heat when melted, then whisk the eggs and add them to the mixture, along with the sugar and flour. Mix until smooth. Add 100g of the blackberries and gently stir.

Pour into the prepared baking tin. Scatter the remaining blackberries on top and cook in the middle of the oven for 30 minutes until just set and a crust has formed on top. Leave to cool, then cut into 25-30 squares.


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