Tip from a thornless blackberry farmer in Bonny Doon: To pick the sweetest blackberries, choose the ones that look as though they are just separating and are a bit dull
2/3 cup veg oil or melted butter
3/4 cup cocoa powder
2 cups raw sugar
1/2 tsp pure vanilla extract
1 1/4 c unbleached flour (a dash less if using whole wheat)
1 tsp baking powder
1 tsp salt
1 cup fresh picked blackberries
Preheat oven to 350
Grease 13x9x2 baking dish
In medium saucepan warm oil, remove and add cocoa, sugar, eggs, and vanilla…in that order, stirring after each addition.
Add remaining ingredients, except blackberries. Stir until moistened.
Fold in blackberries. Pour into dish and bake 40 minutes. Cool for 20 minutes…if you can!
An adaptation of the almond fudge brownie recipe from White Grass Cafe, Cross Country Cooking by Laurie Little and Mary Beth Gwyer.
I made these this past weekend for the family and they were gone in less than an hour, two teenage boys, one adult and me…also considered adult at times. YUMMY!!!!
thanks so much for adding to my kitchen recipe book!
Thank You! I’ll try to submit the best of the best…and easiest…seasonal recipes. Thanks for the feedback. I do LOVE me some good brownies!
You are quite welcome. I have another site I am creating to use my own recipes and help boost this site’s circulation. When I get that up and running, maybe you would like to post or add to my cooking ideas.