Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brownie mixture
Blackberries
Utensils
One brownie tin (approx. 24 × 24 cm), lined with baking paper.
How it's done
Brownie mixture
Melt the butter in a pan. Remove the pan from the heat, add the chocolate, melt while stirring, allow to cool slightly. Mix the eggs, sugar and salt in a bowl. Add the chocolate, mix. Mix the almonds, flour and baking powder, mix in. Transfer the brownie mixture to the prepared tin, smooth down.
Blackberries
Crush half of the blackberries with a fork, mix in the sugar, spread on top of the brownie mixture. Create a marble effect using a fork, halve the remainder of the blackberries, press into the mixture. Sprinkle the chocolate on top.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. The brownies should still be gooey inside. Allow to cool slightly, cut the brownies into squares in the tin while still warm, leave the brownies to cool in the tin.
| Shelf life: | Store in an airtight container and keep in the fridge for approx. 5 days. |
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