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
4 eggs
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.